Preparation time: 10 minutes

Baking time: 30 minutes

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• Macaroni and Cheese

This is honest-to-goodness down-home cooking . . . at a size that’s right for you. Serve it in two ramekins or couple-style in an 8-inch casserole dish. Either way, it brings out the kid in all of us. You can use mild or sharp cheddar cheese. I prefer sharp because it is more flavorful, although it does not melt quite as smoothly; use the cheese that works for you.

Makes 2 servings (two 4-inch ramekins or one 8-inch casserole)

• 4 ounces (1 cup) uncooked gluten-free elbow macaroni
• 1 tablespoon unsalted butter or buttery spread
• 1 teaspoon sweet rice flour, or 1¼ teaspoons cornstarch
• 1 cup milk of choice, divided
• 1 cup plus 2 tablespoons (about 4½ ounces) shredded cheddar cheese or cheese alternative
• ½ teaspoon dry mustard (optional)
• ¼ teaspoon salt
• 1/16 teaspoon (pinch) freshly ground black pepper
• Paprika, for garnish
• 2 teaspoons chopped fresh parsley, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease two 4-inch glass (Pyrex) ramekins or one 8-inch glass or ceramic baking dish.

2. In a medium pot of boiling, salted water, cook the macaroni according to package directions until tender. Drain, return to the pot, and set aside.

3. In a small saucepan, melt the butter over medium heat. In a measuring cup, whisk the sweet rice flour into ¼ cup of the milk until smooth, and then whisk in the remaining milk. Add to the pan and cook, whisking constantly, until slightly thickened and bubbly, 5 to 7 minutes. Stir in 1 cup of the cheese and the mustard, salt, and pepper until smooth.

4. Pour the sauce over the macaroni in the pot and toss to coat thoroughly. Divide between the ramekins or spread in the baking dish. Sprinkle with the remaining 2 tablespoons cheese.

5. Bake for 20 minutes, or just until bubbly around the edges. Let stand 10 minutes before serving, garnished with a sprinkle of paprika and parsley.

Per serving: 570 calories; 27g protein; 38g total fat; 2g fiber; 50g carbohydrates; 87mg cholesterol; 724mg sodium