Baked Macaroni Chese

Baked Macaroni and Cheese

By Craig Massey from Alton Brown

Ingredients

• 250g Gluten Free Macaroni Elbows
• 3 Tablespoons of butter
• 3 Tablespoons of gluten free flour
• 1 Tablespoon of powdered mstard
• 3 Cups of Milk
• 1 Onion, finely diced
• 1/2 Teaspoon Paprika
• 1 Egg
• 500g block of Anchor or Mainland Tasty Cheese, grated
• Salt and Pepper

Instructions

1. Preheat the oven to 180C
2. Cook the pasta in salted water. Leave it slightly undercooked.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Bake for 30 minutes. Remove from oven and rest for five minutes before serving