Makes 4 servings. Difficulty
2 Tablespoon butter, (1 Tablespoon reserved for topping) 2 Tablespoon gf bread flour 3/4 cup milk 1/8 teaspoon dry mustard 1/4 teaspoon kosher salt 1 cup cheddar cheese, grated (plus 1/4 cup for topping) 2 cups dry gf rice macaroni noodles or spirals
Preheat oven to 350ºF.
Melt 1 tablespoon butter in a 1 quart saucepan, over medium heat. Add gf flour and stir until combined with butter. Gradually stir in 3/4 cup milk. Whisk constantly to blend. Cook over medium heat until thickened, stirring constantly. Once thickened, remove from heat and add 1 cup cheddar cheese. Mix well until cheese has completely melted. Add dry mustard and salt. Mix well.
Meanwhile, bring a large stockpot of salted water to a boil. Add gf macaroni noodles. Cook about 10-12 minutes or until noodles are al dente (make sure not to overcook). Drain and rinse noodles.
In an oven-proof casserole, pour cheese sauce over noodles and mix well. Top with 1/4 cup grated cheddar cheese. Bake 30 minutes. Allow to cool slightly and serve.