Gluten-free baked macaroni and cheese is the perfect recipe alternative for those suffering from a gluten intolerance. 

Ingredients

• 1 (12 ounce) package of rice or corn based macaroni pasta
• 2 1/2 cups shredded cheddar cheese
  
• 1/2 cup of parmesan cheese
• 1 tablespoon of truffle oil
  
• 1 1/2 cups of milk
  
• salt 
• pepper

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large pot of boiling water, add your pasta and a dash of salt. Let it boil for 5-7 minutes. 
3. Using very low heat, begin to make your sauce by combining the shredded cheddar cheese and milk in a small sauce pan. Once the cheese has melted, add some parmesan cheese to thicken the sauce. Add a dash of salt and pepper.  Constantly stir the sauce for 5 minutes. Finish the sauce off by mixing in the truffle oil.
4. Line the bottom of an oven safe bowl with a layer of cooked pasta. Place half of your cheese sauce on top of your first layer. Then add a second layer of pasta along with the remainder of your sauce on top. 
5. *If you want to have a crispy crust, cover the last layer of pasta and sauce with shredded cheese. Then sprinkle parmesan cheese over everything. 
6. Once you have added all the ingredients to the oven safe bowl, bake uncovered for 30 to 40 minutes, or until the top is brown. Let it cool down for 2-3 minutes before serving.