Gluten-Free Macaroni and Cheese

I make this quite a bit at home as we all love it. Serve with a salad for a complete meal.

Boil water and cook pasta until al dente - or just about done. I use an entire bag of the Rizopia brand Organic Brown Rice Elbows at www.rizopia.com. Once it is done, drain and set aside.

chop up one onion and put in a pot with about 2 tablespoons of butter or margarine. Cook until translucent.

Add 1/4 cup of brown rice flour (or your favorite gluten-free flour) and mix up
Add about 1/4 cup of milk and mix until smooth, keep adding milk until the mixture is smooth - all the while over medium heat (you will use about 2 1/2 cups of milk. The milk mixture should not boil.
When the milk is hot then add about 1 cup of shredded cheddar. Mix in the cheese and keep stirring until melted. The mixture should be thickening at this point.

I add a dash of nutmeg, salt and pepper. These are optional.

Once the cheese sauce is thickened (it it doesn't thicken add a bit more cheese) then pour over top of the noodles and mix up in an oven proof casserole. I grate some cheddar on top and then bake at 350 for about 25 minutes or so. (another option is to add chopped tomatoes to the top or throughout - very yummy.