Proper Mac and Cheese

Cook the macaroni according to package directions in well-salted water. Drain thoroughly and set aside.

In a large saucepan, melt butter over medium-low heat. Whisk in the sweet rice flour and cook for 2 minutes, whisking constantly to cook out the raw flour taste. (Sweet rice flour makes the smoothest roux for cheese sauce - no grittiness like regular GF flour blends.)

Add the dry mustard, garlic powder, salt, and pepper to the roux, whisking to combine.

Gradually whisk in the milk, starting with just a splash to create a smooth paste, then adding the rest in a steady stream. Keep whisking to prevent lumps.

Increase heat to medium-high and cook, whisking constantly, until the sauce comes to a gentle boil and thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat and whisk in the grated cheese one handful at a time, making sure each addition is completely melted before adding more.

Add the cooked macaroni to the cheese sauce and stir until every piece is coated. Transfer to a buttered 13x9-inch baking dish.

Bake at 350°F for 25-30 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.