gluten free macaroni and cheese

Gluten Free "Macaroni" and Cheese

This recipe adds the wisdom of Karina Albright's gluten-free macaroni and cheese with the ole fashioned recipe in the Fanny Farmer cookbook given to me by my Mother years ago. I've enriched it a bit with double whipping cream, inspired by my sojourn in England. It does not meet my low fat criteria because of the cheese and cream, but it's such great comfort food on a fall or winter afternoon, especially with a healthy counterpoint of steamed broccoli and a glass of white wine. I think the recipe would be great with a cup or two of lightly steamed kale tossed in, but my family won't let me go there...

Ingredients:
12-16 oz. gluten-free pasta (rotini and butterflies are popular with Maudemarie, though I've been unable to find the butterflies in a gluten-free iteration).
2 tablespoons butter
2 tablespoons sweet rice flour
1 cup skim milk
1 cup double whipping cream (in the UK) or heavy whipping cream
1 1/4 cup plain low-fat Greek-style yogurt
1 1/2 - 2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated nutmeg
2 generous tablespoons white wine
1 cup grated parmesan (for the topping)

Instructions:
1. Preheat oven to 400 degrees.
2. Cook the pasta until al dente, drain in colander and rinse under cold awarer.
3. Whisk together and slowly heat the milk, cream, and yogurt in a medium saucepan. Make sure it doesn't steam, just get it warm!
4. While the milk mixture is heating, heat the butter in a saucepan on medium heat and slowly whisk in the flour. Cook and stir for a minute or so. Slowly adding in the milk, beating all the while, to form a roux. Bring the mixture to a bubble, allowing it to thicken, then reduce to low heat. Add the cheddar cheese, salt, mustard, nutmeg and white wine. Continue stirring until cheese melts, maybe 3-5 minutes. With any luck, the sauce will be nice and thick.
5. Pour into a into a 9X13 or 8X12 inch baking pan (8X8 works as well), thoroughly coating the pasta with sauce.
6. Sprinkle the top with the grated parmesan.
7. Bake for 20-30 minutes, until bubbling and lightly browned on top.