Gluten Free Mac N' Cheese

Today was a perfect stormy fall day for some comfort food, and baked mac n' cheese fits that bill nicely!  Making only 2 GF substitutions to my favorite recipe made my kids incredibly happy campers!  Leftovers have already been packed in tupperware for school lunch tomorrow, by request...that is how I knew this recipe was a keeper!!


1 box Hodgson Mill gluten free macaroni (or another brand of your choice)
2 Tbsp. corn starch or King Arthur GF general purpose flour (or brand of choice)
1 Tbsp. butter or margarine
1/2 tsp. dry (powdered) mustard
2 1/4 cups 1% milk
1 1/2 cup Kraft 2% Mexican cheese blend (or other brand)
Salt and Pepper to taste
1/2 cup crushed GF corn flakes or crushed Corn Chex (optional)


Spray a casserole dish with cooking spray and preheat oven to 350 degrees.
Cook macaroni according to package directions.  Drain and set aside.
In a sauce pan combine butter, cornstarch or flour with mustard, slat and pepper.  Stir in milk and continue stirring as it comes to a boil and thickens and becomes smooth, approx. 1-2 minutes.
Remove from heat and stir in cheese until melted.
Combine with pasta and pour into casserole dish.
Sprinkle crushed cereal on top (optional)  and place in oven.
Bake uncovered approx. 25 minutes or until browned on top.

Notes:
I list name brands that I have used.  These products are "kid tested and mother approved"....I do not list recipes that contain products I have not used.  If you have brands or products that you prefer, please feel free to use in place of the products I have listed.