Fill the saucepan with filtered water and bring to a boil. Add the macaroni and oil and cook for about 8 minutes, stirring occasionally. You want the pasta al dente; soft, but with a little bit of bite to it. The oil helps to keep the gluten free pasta from sticking together.

While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the rice flour on top of the butter and whisk vigorously to combine. Cook for 1 minute while whisking.

Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.

Add the salt to the sauce and stir well to combine. Add more salt to taste if needed.

Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.

Pour the mac and cheese into a well greased 9x13 baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.