Preheat the oven to 450 degrees. Lightly grease a 2-qt ovenproof dish with the butter and set aside. To make the rice cream, rinse a small saucepan with cold water. Add the rice flour. With whist, gradually beat in enough milk to make a thick paste, and then continue whisking in the remaining milk until well blended. Add the salt, shallot, bay leaf and white pepper to taste. Bring to a boil over very low heat, whisking occasionally. Simmer 10 minutes or until the mixture has the consistency of thick cream, strain into a bowl and set aside. Bring a large pot of water to a boil and salt well. Add the macaroni and cook until almost tender but still quite firm to the bite. Drain well and return to the pot. Stir in the rice cream, Cheddar cheese, paprika and all but 2 tbsp. of the dry jack cheese, add salt and pepper to taste. Pour the macaroni into the casserole. Sprinkle the top with the remaining jack cheese and bake for 15 minutes or until the top is golden brown.
Ready in 1 hour 25 min prep