Gluten-Free Macaroni and Cheese

Ingredients

• 1 lb gluten-free macaroni noodles
• 2 tablespoons butter
• 2 tablespoons gluten-free all-purpose flour
• 2 cups milk
• 1 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese

Directions

1. Heat the oven to 350°F (175°C). Coat a 9x13 inch baking dish with butter or non-stick cooking spray.
2. Bring a large pot of water to a boil, then cook the macaroni noodles as directed on the package. Drain them well and put them aside.
3. Set a medium saucepan over medium heat and melt the butter. Whisk in the flour until the mixture comes together and starts to bubble, about 1 minute. Add the milk gradually, whisking the whole time, until the sauce is smooth and has thickened, about 5 minutes.
4. Take the pan off the heat. Stir in the Parmesan cheese, 2 cups of cheddar cheese, pepper, salt, nutmeg, and garlic powder until the cheese has melted and the sauce looks smooth.
5. Transfer the macaroni noodles to the prepared baking dish, then pour the cheese sauce over them. Scatter the remaining cup of cheddar cheese across the top. Bake for 25 minutes, until the top is golden brown. Cool for 10 minutes before serving.