For the casserole:
12 oz. dry penne or macaroni pasta (Gluten Free)
For the sauce:
2 tablespoons light olive oil or butter
2 tablespoons sweet rice flour (or all-purpose gluten-free flour)
2 1/2 cups milk
1 1/2 cups shredded aged sharp or mellow cheddar cheese
3/4 cup small curd cottage cheese
1/2 teaspoon sea salt
1/2 teaspoon Dijon or honey mustard
1/4 teaspoon freshly grated nutmeg
1-2 tablespoons dry sherry or white wine, to taste
For the topping:
1 cup Crunchy Gluten-Free "Bread" Crumbs - for topping
10-12 grape tomatoes, halved
A sprinkle of dried basil and parsley
*To pre-cook the pasta:
Bring a large pot of salted water to a rolling boil and partially cook the penne- just until it is very al dente, tender but still firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.
Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste (called a roux) and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, cottage cheese, sea salt, mustard, nutmeg and stir to blend. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheese melts, about 3 minutes. Remove from heat and set aside.
Preheat the oven to 350 degrees F.
Read more: http://glutenfreegoddess.blogspot.com/2006/11/kicked-up-baked-mac-and-cheese.html#ixzz1j1V52mWs
