I’ve made this recipe just enough times to have messed about with it into almost perfection. Therefore I can share it with you.
The original came from Jessica over at How Sweet Eats.
Gluten Free Bacon Caramelized Onion Mac and Cheese
Cut up a half pound of bacon and cook it in a nice large skillet, I used a wok.
While the bacon browns and renders all it’s yummy fat, thinly slice 2 medium onions. I cut the half moons in half again. This really about how much caramelized onion flavor you want. Use less, use more, your call.
Remove the bacon from the pan. Lower the heat to halfway between medium and low. Add the onions. Stir frequently for what will be quite a while. 20 plus minutes. When the onions are caramelly brown, they are ready for the next step.
In the mean time, start a pot of water to boil. Preheat oven to 375. Butter a casserole dish. I use a nice large one with a wide bottom, which makes for a thinner layer of mac and cheese but more crumbly topping per serving. I like the balance that way.
Add 1/4 c gluten free flour blend to the onions and stir until it thickens into a roux. 2 minutes maybe.
Add one cup whole milk. Stir constantly until the milk and onions are thick like pudding. Add 1 1/2 cups milk and combine.
Add paprika(1 tsp), nutmeg (1/2 tsp), 2 tablespoons dijon mustard, a 12 oz bag of mixed gruyere and swiss shredded cheese. Stir until gooey. Turn off the heat.
Add the bacon back in.
Toss your favorite gluten free pasta in the boiling water. Cook about half the time specified. I like Trader Joes spiral Quinoa and Rice pasta. Drain the pasta and add to the cheese goo in your pan. Mix gently.
Pour into prepared pan. Sprinkle gluten free bread crumbs and shredded Parmesan cheese all over the top for a crunch. Bake 25 minutes, until the goo bubbles and the parm and 
bread crumbs are golden brown.
PS. I’ve just been told this is amazing the next morning with eggs on top. LOL.
T.A. Henry 