GF Macaroni and Cheese

3 cups of uncooked GF elbow macaroni (I use the Tinkyada Pasta Joy brand)

White sauce:

3 tbs butter
3 tbs corn flour
1 can of milk (evaporated)
1 can of water
1/2 tsp salt
1/2 tsp pepper

Cheese:
4 cups of shredded cheeses. I use a cheddar jack mix and mozzarella for the layers and then a thin layer of shredded parmesan for the top. 

Bring a large pot of water to a boil, add macaroni and some salt, cook until just tender. Don't over cook, it will continue to cook when you bake it. This is especially important with GF macaroni. I found it is better to under cook than over because it gets mushy.

While the macaroni is cooking, make the white sauce. In a small sauce pan, melt butter, using a whisk, stir in the flour and let it cook for a minute or two. Pour in the milk, then fill the can with water and pour in sauce. Let it cook for a few minutes to blend the milk and flour/butter)

Drain the macaroni. Rinse well. Use a large casserole dish, place 1/2 macaroni, 1/2 cheese, then repeat. Pour sauce over the top, it will be very soupy, but the macaroni will soak it up. I then place a thin layer of shredded parmesan to the top and bake at 350 degree for 30 minutes or until bubbly and brown on top.

I have found that this is always better the next day, so I have begun baking it the night before we want to eat it then re-heating it.