Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Macaroni And Cheese Question
0

7 posts in this topic

I have never tried to make gluten-free mac and cheese before and I have some questions. I want to use Tinkyada pasta. In the past, I would cook the mac and cheese al dente and then I put it in the oven to bake. Would I do the same with gluten-free pasta? Does it tend to get mushy if I do both the stovetop and the baking? How long do I boil the pasta?

Second question - how does gluten free pasta freeze? My son loves taking mac and cheese to school. I want to make some and then freeze it in individual containers for him. Will it work?

Sorry about the stupid questions. gluten-free pasta is so expensive that I hate to mess this up!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have never tried to make gluten-free mac and cheese before and I have some questions. I want to use Tinkyada pasta. In the past, I would cook the mac and cheese al dente and then I put it in the oven to bake. Would I do the same with gluten-free pasta? Does it tend to get mushy if I do both the stovetop and the baking? How long do I boil the pasta?

Second question - how does gluten free pasta freeze? My son loves taking mac and cheese to school. I want to make some and then freeze it in individual containers for him. Will it work?

Sorry about the stupid questions. gluten-free pasta is so expensive that I hate to mess this up!

No stupid questions allowed here!

Yes, gluten free pasta can get mushy when over cooked. If in a casserole, I would under cook and add EXTRA liquid. I'm not an expert at casseroles. I do tend to make them too dry. So add extra liquid.

And never liked it enough to freeze it. But, that's just me.

You can buy Kraft Mac & Cheese in the box, throw away the pasta and use the sauce mix. Kids might remember the taste more.

0

Share this post


Link to post
Share on other sites

I love my gluten-free mac and cheese! I didn't need to change my recipe except to substitute gluten-free flour for the wheat flour. As for the Tinkiyada pasta, yes, you'll need to undercook it--al dente is fine, but that occurs several minutes earlier than the directions say....so you might test it. As for freezing, I've never tried freezing mac and cheese--heck, I love it so much, I manage to consume it within a couple of days.

The suggestion above is a good one, but there is also a boxed gluten-free mac and cheese sold by Trader Joe's that is identical to Kraft Mac and Cheese in the box. The directions say to boil the pasta for 10-13 minutes, and it comes out best at 10 minutes. Also, I add butter just like with the Kraft Dinner.

0

Share this post


Link to post
Share on other sites

I tried freezing mine once when I was still using Tinkyada pasta. It froze fine and baked up beautifully when I was ready to eat it. That happened to be about 2 days later and I no longer bother to lie to myself and say I'll freeze some and save it for later. I'll just polish off the whole pan in 2 to 3 days which is why I only make it once a month. I cook my pasta about 3 minutes less than I would normally and it seems to work out okay for me, but I use a brand I buy in bulk for about 1/3 of the cost. I just use rice flour for the sauce, it seems to take a bit longer to thicken than it did with wheat flour but it will thicken and taste as amazing as you remember it.

0

Share this post


Link to post
Share on other sites

I would boil just a small amount of rice pasta first, and see what it does. Bring the water to a boil, (add salt and some oil) and then place it in and time it. Like the other people mentioned, the directions on the package currently (april 2012) seem to call for too long a boil time, at least for the spaghetti type noodles, and it takes fewer minutes to cook. My spouse suspects they changed the rice they use or the processing somehow, because it used to take longer to cook. You also need to throw it in the colander and rinse it off quickly to stop it cooking, once it reaches whatever stage you wish to have it at.

Be sure to put a little oil in the casserole dish before you put the rice pasta in there, because this stuff is sticky.

The easiest mac and cheese is you just take and grate cheese over the cooked pasta, then nuke it in the microwave for a short time, until the cheese melts. You can also melt some butter in a skillet and then toss that and the grated cheese and the pasta together.

0

Share this post


Link to post
Share on other sites




I made mac and cheese today with Tinkyada elbows. 12 minutes works fine, then drain them. If the sauce is ready, don't even bother rinsing them off, just dump them in the sauce. It freezes well in individual servings. I adapted the sauce recipe from a box of regular elbow macaroni:

Melt 3 T butter on low heat

Add 2 T cornstarch, 1 t powdered mustard, 1 t salt

Stir to get lumps out, don't let it brown.

Add 2 c milk, raise heat and stir constantly until it boils.

Add 8 oz shredded cheese, stir until melted.

Add cooked pasta.

Put into greased casserole dish. Top with gluten-free bread crumbs if you want.

Bake at 375 for 35 minutes.

0

Share this post


Link to post
Share on other sites

Thanks, all! You are seriously awesome! I was doing Annie's and all of a sudden my son stopped eating it. I'm wondering if they changed something b/c it tasted less "cheesy" to me. I can't do Kraft b/c my son seems to have a weird reaction to food dyes (he's autistic, and the past couple times we let him have dyes he seemed to get really hyper and we saw an increase in his repetitive behaviors). I'm going to have to experiment here! I've had good luck with doing gluten-free pasta on the stovetop, it was the oven part that was giving me pause. Thanks!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,414
    • Most Online
      1,763

    Newest Member
    Vic40
    Joined