I took this from Alton Brown. I had some leftover cheddar and fontina cheese from a platter. I looked up a recipe and decided to use brown rice macaroni, almond milk instead of cow milk, and brown rice flour. I don't know if it was "better" for me, it tasted good.
Ingredients
- 1/2 pound brown rice elbow macaroni
- 3 tablespoons butter
- 3 tablespoons brown rice flour
- 1 tablespoon powdered mustard
- 3 cups almond milk
- 1/4 cup yellow onion, grated
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 6 ounces sharp cheddar, shredded
- 6 ounces fontina, shredded
- 1 teaspoon seasalt
- Fresh black pepper
Topping:
- 3 tablespoons butter
- 1 cup crumbled gluten free crackers
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese
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