Gluten-Free Baked Macaroni and Cheese

For the casserole:

12 oz. dry penne or macaroni pasta- we used Tinkyada Brown Rice Penne2-4 tablespoons chopped pickled jalapeños, to taste (we used 4 - we like it spicy)

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.

For a 6-cup baking dish, combine the cooked penne with the chopped jalapenos.

Pour the hot cheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the buttered gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil.

For individual gratin dishes, combine the pasta with the jalapenos in the drained pasta pot; add the cheese sauce; combine; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.

Bake at 350 degrees F for about 25 minutes, until bubbling and heated through.

Serves 4.