Ingredients
1
package (12 oz) uncooked gluten-free (corn and rice blend or corn, rice and quinoa blend) elbow macaroni (3 1/2 cups)
2
cans (12 oz each) evaporated milk
1
package (8 oz) cream cheese, cubed and softened
1
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon ground mustard
4
cups shredded sharp cheddar cheese (1 lb)
2
eggs, slightly beaten
1
cup gluten-free plain panko bread crumbs
1/4
cup shredded Parmesan cheese (1 oz)
4
tablespoons butter, melted
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).
