Gluten Free Baked Mac & Cheese

Ingredients

• 1 lb. dried gluten free elbow pasta
• 1/3 cup unsalted butter
• 1/2 cup all purpose gluten free flour
• 3 cups milk, can use whole or reduced fat to cut down on fat content
• 3 cups grated cheddar cheese 
• 1 cups grated Gruyere cheese 
  
• 1.5 tsp salt'
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

Directions:

• Preheat oven to 325 F and grease a 9x13 baking dish.  Set aside.
• Bring a large pot of salted water to a boil then add dried pasta and cook 1 minute less than the package directs for al dente. You don't want soggy gluten free noodles!  Strain, drizzle with a bit of olive oil and pour back into the pot, set aside.
  
• While water is coming up to a boil, grate cheeses in a large bowl and toss together to mix, then divide into 2 piles. Approximately 2 cups for the sauce and 1 cup for the topping.
• Melt the butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine, mixture will look like wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 1.5 cups or so of the milk, while whisking constantly, until smooth. Slowly pour in the remaining milk, while whisking constantly, until combined and smooth.
• Continue to heat over medium heat, whisking often, until you have a very thick consistency.
• Remove from the heat and stir in the spices and half of the cheeses, stirring to melt and combine until completely melted and smooth.
• In the pot of noodles, add the cheese sauce, stirring to combine fully.  Pour the pasta mixture into the prepared baking dish. Top with the rest of the grated cheeses and bake for 15 minutes or until the top is bubbly and golden brown.
• Broil at the end of baking for approximately 2-5 minutes for a little extra golden touch. Allow to cool for about 10 minutes and enjoy!