I am the type of gal who thinks macaroni and cheese needs to come from a box.  I grew up on Kraft.   When going gluten free I was saddened by the lack of products similar to Kraft in taste.   There are many gluten free boxed pasta and cheeses but none ever tickled my taste buds.    After 6 years I finally got up the nerve to make my own.    I wasn’t trying to copy Kraft I wanted to do a fancy mac and cheese so I played around a bit.     I wasn’t thrilled with heating it up the next day, taste was fine but the cheese separated from the oils so it wasn’t smooth and creamy but the taste was pretty good.   But right out of the oven it was very good.

12 ounces Gluten free penne pasta ~ 1/2 cup butter ~ 1/2 cup Tom sawyer Gluten free flour ~ 1 tsp sea salt ~ 1 tsp pepper ~ ` tsp stone ground mustard ~ 1 tsp Worcestershire sauce ~4 cups of milk ~ 4 cups shredded medium cheddar cheese ~ 2 ounces baby Swiss cheese ~ 2 ounces fresh grated Parmesan cheese.

Heat oven to 350 F, cook pasta as directed on package leaving just a bit aldente so it holds up to being stirred in the cheese sauce.  There is nothing worse than mushy mac and cheese.

While pasta is cooking, melt butter in a large saucepan over low heat, stir in flour, salt, pepper, mustard and Worcestershire sauce.  cook over medium low heat stirring constantly until mixture is smooth.  remove from heat and stir in milk.  heat to a boil stirring constantly and then start adding cheese slowly  until all melted and creamy.

drain pasta and gently stir it into the cheese sauce.  Pour into a casserole dish and bake uncovered for about 25 minutes or until bubbly.

Enjoy.   This makes a pretty good batch, perfect for pot lucks or large families.  or a family who loves to eat cheese like mine.