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irections-
Toast the Pamela's Gluten-Free Bread Mix in non-stick pan
over medium heat, stirring constantly until it turns a soft
light golden color. Remove from heat. Add cayenne and dry
mustard.
Melt the butter in a large sauce pan, saute the shallots, salt,
pepper, paprika, bay leaves, and thyme about 5 minutes,
until shallots are transparent and soft. Add the toasted flour
and cook until thick, about a minute. Slowly add the milk,
stirring constantly. Cook on medium heat until thickened
and the mixture coats the back of a spoon.
Remove from heat and slowly stir in the grated cheese
except the Gruyere. Stir until smooth. Cook pasta in salted
water for 1/2 of normal cooking time and drain well.
Immediately toss with sauce and pour into buttered baking
dish. Spread the Gruyere on top and sprinkle with toasted
bread crumbs.
Bake in 350° oven for 25-30 minutes until bubbling. Let sit
for 10 minutes before serving.
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