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Serves 4 with enough for school and work leftovers, or makes 12 appetizers
8 ounces of gluten-free elbow noodles
2 tablespoons butter
1/4 cup finely diced onion
1-2 cloves garlic, minced
1 cup milk
1 tablespoon cornstarch
1 1/2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon black pepper
2 cups grated cheese (1 1/2 cups for the sauce, 1/2 cup for the topping)
1 egg, beaten
1. Preheat oven to 350 degrees Fahrenheit. Coat a muffin tin or a casserole with non-stick spray.
2. Cook noodles according to package directions and drain. Set aside.
3. Mix cornstarch into milk and stir well. Set aside.
4. Beat egg. Set aside.
5. Melt butter in a large saucepan over medium heat.
6. Saute onions until opaque, then add garlic.
7. Whisk in milk/cornstarch mixture and stir constantly, about 4-5 minutes.
8. Add mustard powder, salt and pepper, and other spices to suit your taste.
9. Slowly whisk the egg into the pot, or temper the egg by adding a small amount of the sauce to it before adding it to the pot.
10. Add 1 1/2 cups of cheese. Stir well.
11. Drop into greased muffin tin or casserole.
12. Top with remaining 1/2 cup of grated cheese.
13. Bake at 350 degrees for about 20 minutes.
14. Run a clean knife along the edge of each muffin tin, then allow the macaroni and cheese to sit for 1-2 minutes. Carefully slide a spoon under each to remove.