Mac n' Cheese

Well made mac n' cheese is probably one of my favorite things in the world.  I've never been a big fan of the boxed variety.....they don't taste good.  I know many college kids practically live on Kraft mac n' cheese, and it's a favorite of children all over......I don't get it. It's orange, it tastes funny.  Real, homemade mac n' cheese is the way to go....and it really doesn't take that much effort.  This recipe was built off of several other recipes and honed (I believe) to perfection.  Yummmm.

Mac n' Cheese

Ingredients:
8 oz. gluten-free elbow macaroni
1/4 cup of butter
3 Tbsp. rice flour
1/4 tsp. dry mustard
salt/pepper
2 cups milk
3 cups shredded cheese (I recommend 2 cups cheddar and one cup colby or jack)
3/4 cup crushed Cheez-It crackers (Cheez-Its are not GF....omit or substitute with a GF cheese cracker)

Directions:
Cook macaroni according to package, drain and set aside.

Preheat oven to 350 degrees. In a saucepan, melt the butter. Stir in flour, mustard, pepper and salt. Stir until smooth and bubbly. Slowly whisk in milk. Stir continuously and cook until boiling. Simmer for a minute. Stir in cheese, one cup at a time until melted.

Stir pasta in to cheese mixture. Pour into greased casserole dish.  Crumble crushed Cheez-Its on top.  Bake for about 30 minutes.