Gluten & Dairy Free Cheeseburger Mac 'n Cheese

4 ounces Quiona/Corn Elbow Pasta
1 1/2 tablespoon Coconut Oil
1 1/2 tablespoon Gluten-Free Flour Blend (I used Grandma Farmer's Better Than Wheat)
1 1/2 teaspoon powdered mustard
1 1/2 cup Almond Milk
1/4 cup finely minced onion
4 ounces cooked, grass-fed ground beef
1 med Roma tomato, diced
1/2 bay leaf
1/4 teaspoon paprika
1/2 large egg (I used a tiny pullet egg)
6 ounces Almond cheddar, shredded
1/2 teaspoon salt
black pepper

1. In large pot of salted, boiling water cook the pasta according to directions
2. In a separate pot, melt the oil, Whisk the flour and mustard and keep it moving for about 5 minutes.  Make sure it's free of lumps.  Stir in the milk, onion, tomato, beef, bayleaf and paprika.  Simmer for 10 minutes and remove the bayleaf.
3. Temper in the egg.  Stir in 3/4 of the cheese.  Season with salt and pepper.  Fold the macaroni into the mix and pour into 1-quart casserole dish.  Top with remaining cheese.
4. Bake for 20-25 minutes.  Remove from oven and rest for 5 minutes before serving.

Makes 3-4 servings or 10 toddler servings.  I freeze before baking.