Method and Ingredients:
1 small onion, chopped fine
4T Gluten Free Flour Mix or Sweet rice flour
Melt butter, sautÃ© onion for a few minutes, add flour and cook until onion is slightly brown.
Add 4c milk (maybe more, I've never actually measured it, I just add milk until I get a nice, thick, white sauce)
After the sauce thickens, remove from heat and add 1 lb of cheese, I usually use Colby and some parmesan. Return to low heat until cheese melts and add to sauce and mix well
1T Lowry's seasoned salt
1 1/2 t garlic powder
1T dry mustard powder
Boil one 16 oz package of pasta; elbows or spirals until el dente, drain and add cheese sauce, mix well.
Top with bread crumbs mixed with garlic and parmesan cheese or with crushed potato chips, (my family's favorite).
Pour into casserole and bake in oven for 15 to 20 minutes until bubbly. Enjoy!
It does freeze well, just be careful when cooking the pasta; I've found that there is a very narrow window of time where it goes from underdone to overcooked and if the pasta gets over done, the pasta is a little messy when you reheat it. Enjoy and let me know what you think!