3/8 cup Gluten Free Rice Flour, Or gluten free rice based AP blend without xanthan gum
4 cups Milk
1 teaspoon Dijon Mustard
Salt and Pepper, To taste
3 cups Grated Cheese, About 9 ounces
3/4 cup Gluten Free Breadcrumbs, Homemade or store-bought
3 tablespoons Butter
Cook the gluten-free elbow macaroni according to the package directions, to al dente.
In a heavy bottomed saucepan melt the 1/2 cup butter and whisk in the flour. Continue to cook, while stirring, until the flour turns a nice golden brown. About 8-10 minutes.
While whisking, stir in the milk. Add the mustard and season to taste with salt and pepper. Continue to heat stir until the sauce is thickened.
Remove from heat and stir in 2 cups of cheese. Stir until melted.
Lightly grease a casserole dish and spoon the noodles and cheese into it.
Sprinkle the top with the seasoned breadcrumbs, drizzle with the melted butter, and top with the remaining 1 cup of grated cheese. Bake at 350 for 10-15 minutes or until the cheese is melted and the crumbs are crispy.