Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux).

Bring the mixture to a boil (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar, salt and pepper, mustard and nutmeg and stir. If adding a dash of sherry, add it now.

Continue stirring the sauce until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a 6-cup baking dish, combine the cooked penne with the cheddar sauce. Sprinkle the top of the casserole with buttered gluten-free bread crumbs and paprika.

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