This might even beat the cream sauce version, it is so good! Made with a traditional rue sauce and thickened with an egg. So gooey and delicious!
Ingredients
1 box gluten free pasta, cooked and drained
2 Tbsp butter
1/4 cup gluten free flour
Half and half
Cheddar cheese (other types work well too)
1 egg, whisked
Salt and pepper to taste
Melt butter in a sauce pan, then stir in flour over medium heat until it thickens and turns the color of peanut butter. Stir in a splash of half and half to thin out base. Continue mixing in half and half with cheese, alternating until each is fully combined. Season with salt and pepper to taste. Mix cooked noodles into finished sauce and transfer to a casserole dish. Stir in whisked egg and top with additional cheese. Cook at 400 degrees for 20-30 minutes, or until bubbling and cheese is fully melted and slightly browned.
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