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1
Preheat oven to 350F.
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2
Mix shredded cheeses together in a large bowl and set aside.
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3
In a large skillet melt the butter on medium heat.
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4
Add diced onion and lower temperature to a moderate low for about 5-10 minutes, or until onion begins to become tender.
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5
(You dont want the temperature too high as you want to retain as much of the butter as possible.)
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6
Once onion is tender, slowly whisk in the sweet rice flour.
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7
Mixture will be a bit clumpy.
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8
Keep heat on low and cook for about 1 minute stirring constantly creating a roux.
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9
Slowly whisk in the 3 cups milk until the milk is thoroughly blended.
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10
Add the salt, paprika, and bay leaves then increase the temperature to a moderate high to bring to a boil.
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11
Once it boils, lower temperature to a simmer.
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12
Slowly stir in half of the shredded cheese mixture, reserving half for later.
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13
Once cheese is melted into the milk mixture stir in the cottage cheese and 3 cups of uncooked gluten free pasta (pasta will cook in the liquid).
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14
Pour half of the mixture into a large casserole dish (about 2 quarts) then spread remaining cheese on top.
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15
Pour the remaining pasta cheese mixture on top of the cheese then set aside.
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16
For the topping: Melt 1/4 cup butter in small saucepan then stir in the crushed Chex cereal.
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17
Sprinkle on top of the macaroni.
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18
Place uncovered in the oven and bake for 45-50 minutes.
