GF Mac and Cheese

From Everyday Food May 2012

3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained

1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.

2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.