Amazing Gluten Free Baked Macaroni & Cheese

Preheat oven to 350F.

Mix shredded cheeses together in a large bowl and set aside.

In a large skillet melt the butter on medium heat. Add diced onion and lower temperature to a moderate low for about 5-10 minutes, or until onion begins to become tender. (You don’t want the temperature too high as you want to retain as much of the butter as possible.) Once onion is tender, slowly whisk in the sweet rice flour. Mixture will be a bit clumpy. Keep heat on low and cook for about 1 minute stirring constantly creating a roux. Slowly whisk in the 3 cups milk until the milk is thoroughly blended. Add the salt, paprika, and bay leaves then increase the temperature to a moderate high to bring to a boil. Once it boils, lower temperature to a simmer. Slowly stir in half of the shredded cheese mixture, reserving half for later. Once cheese is melted into the milk mixture stir in the cottage cheese and 3 cups of uncooked gluten free pasta (pasta will cook in the liquid). Pour half of the mixture into a large casserole dish (about 2 quarts) then spread remaining cheese on top. Pour the remaining pasta cheese mixture on top of the cheese then set aside.

For the topping:
Melt 1/4 cup butter in small saucepan then stir in the crushed Chex cereal. Sprinkle on top of the macaroni.

Place uncovered in the oven and bake for 45-50 minutes.