Preheat oven to 350.°
Prepare Gluten Free noodles according to package directions.
Cook a little longer than al dente, but less than “tender.”
Drain in colander.
Meanwhile, prepare cheese sauce.
Melt 1 stick butter in a Dutch oven over medium heat.
Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies are tender.
Whisk in Gluten Free flour; reduce heat to low.
Slowly add whipping cream and whisk until incorporated.
Add half-and-half and do the same.
Add parsley, salt, pepper, red pepper flakes and cayenne pepper.
Cook over low to medium heat until sauce is thick.
Add cheddar and Monterey Jack cheeses and stir to combine.
Heat slightly until cheese melts.
Remove from heat and set aside.
Combine 1 stick melted butter, Gluten Free bread crumbs and parmesan cheese.
Stir with a fork until well combined.
Drain noodles and add to Dutch oven with cheese sauce.
Stir to combine well.
Grease an 8x12” glass baking dish.
Add macaroni mixture.
Sprinkle evenly and lightly with cayenne pepper.
Sprinkle bread crumb mixture over top.
Bake, uncovered, at 350° for about 15-20 minutes or until crumbs are golden brown and mixture is heated through.
Sprinkle top with fresh, minced parsley, if desired.