Gluten-Free Cheddar Mac N Cheese

• 8 ounces box uncooked large elbow macaroni (rice, quino, lentil)
• 1/2 cup ricotta cheese
• 1 tablespoon almond flour
• 2 BOU Vegetable flavored Bouillon cube
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 large egg
• 1.5 cups 2% organic milk
• 1.5 cups sharp cheddar cheese, shredded (6 ounces)
• Cooking Spray
• 1.5 tablespoons canola oil
• 1 tablespoon melted unsalted butter
• 1 cup gluten-free breadcrumbs (or Cornflake cereal, crushed)
• 2 tablespoons dried basil

1. Preheat oven to 350F
2. Cook pasta according to package directions. Drain.
3. Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
4. Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350u0b0F for 30 minutes or until lightly browned.

elbow macaroni, ricotta cheese, almond flour, vegetable flavored, mustard, garlic, kosher salt, black pepper, paprika, egg, milk, cheddar cheese, spray, canola oil, butter, breadcrumbs, basil

Taken from food52.com/recipes/75421-gluten-free-cheddar-mac-n-cheese (may not work)