Preheat oven to 350 degrees and spray a baking dish with non-stick spray (use a baking dish that holds 2 quarts).

Cook the macaroni according to package directions for al dente pasta (you could even cook it a minute less). Drain the macaroni when cooked and set aside.

Add ¼ C ghee or dairy free butter to the empty pasta pot and heat over medium heat. When the ghee is melted, whisk in the gluten free flour and cook for 1 minute. Slowly pour and whisk in the LACTAID® milk.

Heat the milk, whisking almost constantly until it comes to a simmer. Continue to simmer until the milk mixture thickens. The milk mixture is thick enough when it can hold a line on a spoon when you run your finger through it without it running. It will take about 5-10 minutes.

When the milk has thickened, remove it from the heat and stir in the cheddar cheese. Mix until it melts completely. Stir in the macaroni and mix until the macaroni is completely coated with the cheese sauce.

Transfer the macaroni to the prepared baking dish. In a small bowl, combine the bread crumbs and 2 tablespoons of melted ghee. Stir to coat the breadcrumbs. Sprinkle the bread crumbs evenly over the macaroni and cheese.

Bake at 350 degrees for 20 minutes until the top is browned and cheese sauce is bubbling.