This is easy and is so luxusious you will never eat regular mac and cheese again. You can refrigerate leftovers or freeze portions and microwave to thaw and reheat later.
3 tbls. butter
2-3 cups sliced shallots or mild onions
8 oz. or two cups of gluten free elbows or other short pasta, cooked but still firm
1 1/4 cups half and half (or milk, or low fat/fat free milk)
2 1/2 tsps. hot sauce
2 c coarsely grated extra sharp cheddar (horseradish cheddar is a great alternative)
1 1/2 tbls. potato starch, cornstarch, or rice flour
2/3 c crumbles soft fresh goat cheese
Preheat oven to 400 degrees F. Melt butter in heavy large pan and add shallots, sprinkle with salt and pepper. Cook covered for 5 minutes, stirring often. Reduce heat to medium. Cook covered until they are deep brown, stirring often, about 6 minutes.
Bring half and half or milk and hot sauce to simmer in saucepan. Toss cheddar cheese with the flour to coat, then add it to the milk mixture. Whisk until smooth and just returns to a simmer, about 2 minutes. Mix in the pasta and season with salt and pepper. Pour into a greased 11 x 7 inch pan, top with carmelized shallots and sprinkle with goat cheese then pepper. Bake about 13 minutes or until heated through. Serve this with salad or a vegetable of your choice.