Rice Macaroni and Cheese

From the kitchen of: Alicia Wingren
For this recipe I am using rice macaroni and omitting flour for thickening to avoid any wheat. I think we can call this recipe gluten-free.
1 lb. uncooked rice macaroni (we used this brand)
6 Tbsp. butter
2 Tbsp. ground mustard
1 1/2 c. milk
1 c. cream
spoonful sour cream (might omit this next time)
1 c. onion, finely chopped
1 bay leaf
1 tsp paprika
2 eggs
2 1/2 c. cheese, grated (we prefer sharp cheddar)
1 1/2 tsp. salt
fresh ground black pepper to taste

Preheat oven to 350°F. Butter 2 quart casserole dish, and set aside. Cook macaroni according to pkg directions, drain and set aside. (If you're using rice pasta rinse with cold water to prevent over cooking!) In separate pan melt the butter, whisk in mustard powder, try to cook off as much water out of the butter as possible (watch for it to stop steaming). Stir in the milk, cream, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper the egg with some of the warm mixture then whisk tempered egg into sauce. Season mixture with salt and pepper. In casserole dish layer half of macaroni and half of cheese, drizzle with sauce and, repeat. Dot the top with butter cut in small pieces, and a few handfuls of cheese to melt on top. Bake for 30 minutes cheese starts to brown on top and around the edges. Goes well with hot dogs, ham, or bacon, and pickled beets or green beans.