8 ounce box uncooked large elbow macaroni (rice, quinoa, lentil. I used Ancient Harvest GF Elbows)
1/2 cup ricotta cheese
1 tablespoon almond flour
2 BOU Vegetable Flavored Bouillon Cubes
2 teaspoons dry mustard
2 teaspoons garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1 teaspoon smoked paprika
1 large egg
1 ½ cups 2% organic milk
6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
1 1/2 tablespoons canola oil
1 tablespoon melted unsalted butter
1 cup gluten-free breadcrumbs (or cornflake cereal, crushed)
2 tablespoons dried basil
Preheat oven to 350°F
Cook pasta according to package directions. Drain.
Combine ricotta and next 8 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.