Gluten-Free Mac & Cheese

I'm a bad blogger because I didn't take a picture of my dish. I totally forgot, to be honest. I'll try to do better next time.

In my efforts to be gluten-free, I have decided that I HAVE to do more cooking. Today was pouring rain and it just screamed for a comfort-food dish. I really wanted mac & cheese so I trolled the web for a recipe. I used the basic recipe from Gluten Free Mom but made some changes so I'll post my version here with thanks to her for the original. She has a lot of great recipes, you should check out her blog!

Gluten-Free Mac & Cheese
2 cups GF pasta - I used Tinkyada Brown Rice Elbow Pasta
3 Tbsp butter
2 Tbsp GF flour - I used Bob's Red Mill GF All Purpose Flour
1/2 tsp salt - I used garlic salt
Dash of pepper
1/2 cup milk
1 1/2 cups heavy whipping cream
8 ounces sharp cheddar cheese, cubed - I used Tillamook Sharp Cheddar
1 cup GF meatballs, cooked and quartered

Preheat oven to 350F and butter a 1 1/2 quart casserole dish.

Cook the GF pasta in salted water according to package directions then drain.

In a saucepan, melt butter. On medium heat, stir in GF flour, salt and pepper. Cook until lightly brown and bubbling.

Stirring constantly, slowly add the milk and cream. Continue stirring and cook until thick and bubbly.

Add in the cheese and stir until melted. Add in the meatballs and cooked pasta and turn into casserole dish.

Bake 35-40 minutes, depending on how crunchy you want the top layer.