I really liked this recipe. I added garlic powder and used dried minced onions instead of fresh. I used arrowroot powder instead of potato starch. I used Banza garbanzo penne which has 12 grams of protein a serving, which makes it go farther because you feel very full. It turned out great. I wouldn't use the dijon mustard the next time, maybe it was the brand, but I didn't like the bitterness is added. I doubled the recipe and put in a 9x13 pan. Normally my family of five athletes would eat 3/4 of the 9x13 of something like this, but because of the protein, we barely made it through 1/2. This is good, now I can portion some up and freeze for lunches.

I'm not sure why this recipe has only three stars... it is easily the best GF mac and cheese recipe I've found. My husband actually prefers it to the version I made before I found out I have Celiac's Disease. I usually make slightly more of the cheese sauce and bake it in a large Pyrex baking dish. But that rice crispie topping is INCREDIBLE. (Again... we double it!)

Just made this and eating a bowl now! It tastes good, and is the first mac and cheese I've had six going gluten free six months ago, so enjoying it even more!! Will use a bit more whilegrain mustard next time, and might add crab meat.

I make a similar mac&cheese - I like to put in corn nibblets and my crunchy topping is made with dried bread crumbs (made from disaster loaves.)