1 package Tinkyada gluten free rice pasta (elbow, penne or shells)
3/4 lb cheddar cheese, shredded (white or sharp, your preference)
1/2 lb Gruyere cheese, shredded
1/2 c Asiago cheese, shredded
1/2 c Fontina cheese, shredded
4 tbsp unsalted butter
2 tbsp gluten free flour (Bob’s Red Mill 1 to 1 works great)
3 1/2 c almond milk (can use soy or dairy as well)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp dry mustard
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
Gluten free panko (Ian’s) or bread crumbs (4C crumbs)
Preheat oven to 350 degrees. Cover the inside of a 8.9″ x 13.2″ rectangular baking dish with a light spray of olive oil. Bring a large pot of lightly salted water to boiling.
In a large bowl, place all shredded cheeses together and set aside. In a medium saucepan, melt butter over medium heat while whisking in flour until smooth and slightly bubbly.
Slowly whisk in milk to the butter mixture. Add salt, white pepper, dry mustard, nutmeg, and cayenne.
Bring mixture to a boil over medium-high heat. Reduce heat, simmer 2-3 min. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat
Add pasta to boiling water and cook until your desired tenderness, then drain. Do not rinse pasta. In the pasta cooking pan, stir together the cooked pasta and cheese sauce.
Pour half of the mixture into the prepared baking dish. Sprinkle the top with a good amount of the remaining cheese. Spoon remaining pasta-cheese mix into baking dish and top with any remaining cheese.
Sprinkle Panko or Bread crumbs to the top of mixture to your liking.
Place baking dish of pasta into oven on center rack and bake 350 degrees for 30 minutes or until the Bread crumbs are slightly browned and the cheese is bubbly. Remove from oven. Contents will be very hot, cool slightly before serving.