Ingredients
3 tablespoons unsalted butter, plus more for dish
1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
1 ounce Parmesan, grated (1/4 cup)
1 small yellow onion, diced small
2 tablespoons potato starch
2 cups whole milk, warmed
3/4 pound cheddar, shredded (3 cups)
1 teaspoon Dijon mustard
3/4 pound gluten-free penne, cooked until al dente and drained
unsalted butter
Coarse salt and ground pepper
Preparation
Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.
