8ozbox gluten-free elbow macaroni pasta (such as Hodgson Mill brown rice elbow macaroni or Tinkyada brown rice pasta)
6tablespoongluten-free all-purpose flourKing Arthur brand recommended
2 ½cupsextra sharp white cheddarsuch as Cabot's, shredded fresh from block
2 ½cupssharp cheddarfreshly shredded from block
2eggslightly beaten (optional for more of a baked macaroni and cheese texture)
Preheat oven to 350 degrees F.
Cook macaroni "al-dente" according to package directions, immediately drain in a colander and rinse with cold water.
Set pasta aside.
Melt butter in a saucepan over medium heat.
Blend in flour, salt, peppers and dry mustard with a whisk, then add milk.
Cook until beginning to thicken and smooth.
Add half of the cheese and stir until blended.
Stir in beaten eggs until well incorporated, if using
Pour macaroni into a 9x13" pan sprayed with cooking spray and add cheese mixture. Stir until mixed and then top with remaining cheese.
Sprinkle with paprika and bake for 25-30 minutes until set and lightly golden on top.
*I've made a modification to the original recipe and added two beaten eggs to the cheese mixture before baking. It turns out more like southern macaroni bake and was absolutely delicious! If you like more of a macaroni casserole texture, add the eggs. If you want more creamy mac and cheese, just follow the original recipe.