Makes 84 one-ounce servings. 1/2 cup (1 stick) unsalted butter, plus more for ramekin; 6 slices good-quality white bread, crusts trimmed, torn into cubes; 5 1/2 cups milk; 1/2 cup all-purpose flour; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon cayenne pepper. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Baking the macaroni and cheese. Toss the pasta into the cheese sauce. Stir it around, then pour into an oiled baking dish. Top the pasta and sauce with the rest of the cheese and bread crumbs. Bake in the preheated oven for 15 to 20 minutes, or until the top is well-browned. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Pour cream into a large saucepan over medium heat and season with salt and pepper.

Martha Stewart Gluten Free Mac And Cheese Recipe