Servings: 8

8 ounces uncooked gluten free pasta 8 ounces uncooked gluten free pasta
2 cups Daiya Cheddar cheese 2 cups Daiya Cheddar cheese
3 cups dairy free milk 3 cups dairy free milk
1/4 cup  butter ¼ cup  butter
1 t. minced garlic 1 t. minced garlic
2 1/2 tablespoons gluten free bisquick or all purpose flour 2 ½ tablespoons gluten free bisquick or all purpose flour
1 cup of Daiya mozzarella cheese 1 cup of Daiya mozzarella cheese
2 tsp salt 2 tsp salt
2 tablespoons butter 2 tablespoons butter
1 pinch paprika 1 pinch paprika
½ cup gluten free bread crumbs (I use Glutino bread crumbs) ½ cup gluten free bread crumbs (I use Glutino bread crumbs)
additional cheddar cheese for topping additional cheddar cheese for topping

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter over medium heat. Add garlic and sauté for 3 to 5 minutes.  Stir in enough gluten free bisquick to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and SALT, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and and brown. Spread over the macaroni with more shredded cheddar cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes. Serve and enjoy!

See more at: glutenaway.blogspot.com/2013/11/baked-gluten-free-macaron...  See more at: glutenaway.blogspot.com/2013/11/baked-gluten-free-macaron...