When someone first realizes that gluten needs to be removed from their diet, it can feel like many of their favorite foods are suddenly off limits. However, nowadays, there are more options than ever for someone on a gluten-free diet.
Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, grate 8 ounces cheddar cheese on the large holes of a box grater (about 2 cups).
Add 12 ounces gluten-free dried elbow macaroni to the boiling water and cook for 2 minutes less than package instructions for al dente. Meanwhile, start the sauce.
Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Add 3 tablespoons gluten-free baking flour and whisk constantly until bubbly and lightly golden in color, about 2 minutes. While whisking constantly, add 2 cups whole milk about 1/2 cup at a time. (The mixture will seize up at first.) Whisk until smooth and bring to a simmer.
Reduce the heat to medium-low. Add 1/2 teaspoon kosher salt, 1/2 teaspoon mustard powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon black pepper, and whisk to combine. Gradually add the cheddar cheese about 1/2 cup at a time. Stir until completely melted and combined, about 5 minutes. Remove the pan from the heat.
When the pasta is ready, drain. Add the pasta to the sauce and stir until coated and well-combined. Top with more black pepper if desired.
