Gluten Free Mac'n'cheese with Green Chilies

Most people can't tell that this sophisticated version of a classic comfort food is made without gluten. Here it is after some discerning college students got their hands on it.

Ingredients: 

2 cups uncooked rice noodles (I like the constancy of this brand)

1/2 cup Gluten free flour (I use this gluten free bread mix as a flour. It is a mix of rice and potato flours, honey, corn starch and yeast.)

4 Tblsp Butter
1-3/4 cups Milk
1/2 cup Sour Cream
1/2 cup grated Parmesan Cheese
1/2 tsp. Salt (or to taste)
1 tsp. Pepper, freshly ground
1 tsp. dry Mustard, freshly ground, if possible 

1-1/2 cups (8 ounces) diced Sharp Cheddar Cheese, divided
4 oz. Mozzarella Cheese, cut into strips
15 oz Ricotta Cheese 

4 oz diced green chilies (in a can)

Instructions:

Preheat oven to 350º. 

Cook pasta in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish. (Be careful not to over cook, you want the rice noodles to be slightly undercooked.)

In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the cheddar cheese until melted.

Open can of chilies and drain excess liquid.

Toss cooked pasta with remaining cheddar cheese, the mozzarella cheese, ricotta cheese, and green chilies. Pour sauce over this macaroni mixture and mix thoroughly. 

Bake, uncovered, for about 1 hour, or until bubbly and brown. 

Makes about 6 servings.

(Side note, I use that bread mix for many gluten free recipes instead of flour.It has a great consistency. Not too grainy like some wheat flour substitutes.)