Home baked macaroni and cheese was one of my favorite dinners growing up. We never had mac-n-cheese from a box around our home. Once you try this, you will know why. I was terrified I couldn't eat things like this when I first learned of my reactions to gluten, but lucky me... they make elbow macaroni for the gluten intolerant!
Preheat oven to 350 degrees.
Combine in a butter greased baking dish:
6 C hot drained boiled Gluten Free Elbow Macaroni (don't fully cook- should be slightly undercooked)
2 T butter cut into small dots/cubes
2 C diced Sharp Cheddar cheese
Combine and pour into baking dish over noodles/cheese:
4 beaten eggs
2-3 C milk (start with 2 C, add more if you can't see the milk/egg mix in the noodles)
2 tsp salt
1/2 tsp freshly ground pepper
dash of paprika
dash of chili powder
Sprinkle freshly ground parmesan cheese over the top of the mixture.
Bake for 40-50 minutes. When checking doneness, use a spoon to move aside some noodles, if liquid has not thickened continue baking 5-10 more minutes.
This dish is delicious with kielbasa (sauteed in gluten free beer).