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Mac And Cheese Help Please!


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21 replies to this topic

#1 leahastanley

 
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Posted 16 November 2012 - 11:00 AM

This is my first gluten free thanksgiving. I have tried a few pastas, a few of them with the dreaded mushy texture. The one that i like with my is the quinoa pasta. But i also know that if it is over cooked it gets hard agian. So my question is what is the best gluten-free pasta for baked mac and cheese?? thank you
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#2 shadowicewolf

 
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Posted 16 November 2012 - 11:20 AM

It gets hard again? Interesting. I'd think if you'd undercook it, it would be okay, or maybe just not cook it for as long.

I can't handle the rice based ones.

What about the corn ones? I've never used it for backing but i know it holds up when overcooked on stovetop. It has a very similar texture to the quinoa one.
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#3 psawyer

 
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Posted 16 November 2012 - 11:24 AM

We use and like Tinkyada Brown Rice Elbows. But pasta one of the areas where individual preferences vary widely.
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Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
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#4 jerseyangel

 
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Posted 16 November 2012 - 11:50 AM

I also use the Tinkyada Elbows. The trick to them not getting mushy is to undercook the pasta before combining with the sauce and baking.
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Patti


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#5 BridgetteIMcleod

 
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Posted 16 November 2012 - 11:53 AM

You might try the gluten free pasta noodles made with potato. These noodles hold up really well with mac and cheese recipes. Can be hard to find, try health food stores.
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#6 mushroom

 
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Posted 16 November 2012 - 12:10 PM

I also use the Tinkyada Elbows. The trick to them not getting mushy is to undercook the pasta before combining with the sauce and baking.


But you do have to put in extra sauce, I have found, or it gets too dry :unsure:
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Neroli


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#7 leahastanley

 
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Posted 16 November 2012 - 12:25 PM

All the recipes just say gluten free pasta but never give a brand or type. My fiance' (that is not very supportive of gluten free cooking) keeps whining that i will mess up his favorite dish, and expecting me to make 2. yeah good luck with that
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#8 leahastanley

 
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Posted 16 November 2012 - 12:32 PM

Has anyone tried the pasta mia brand?
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#9 jerseyangel

 
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Posted 16 November 2012 - 12:54 PM

But you do have to put in extra sauce, I have found, or it gets too dry :unsure:

I don't find I need to. I use a full bag of the pasta, and for the sauce 2 cups of shredded cheddar, 1/2 cup grated locatelli romano, 2 1/2 cups milk, cornstarch, salt and pepper. The finished dish is very creamy.
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

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#10 JNBunnie1

 
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Posted 16 November 2012 - 01:04 PM

I do lazy-bones mac & cheese- layer bag of buttered dry pasta (I like tinkyada) elbows in your
9x13, cover with cheese and fill dish up to the level of the cheese with milk. Easy-peasy. I'm
always looking for ways to reduce the number of dishes I have to wash... :ph34r:
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#11 jerseyangel

 
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Posted 16 November 2012 - 01:10 PM

That does sound easy, Bun :) But how in the heck do you butter dry pasta?
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#12 mushroom

 
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Posted 16 November 2012 - 03:15 PM

That does sound easy, Bun :) But how in the heck do you butter dry pasta?


I would 'xpect it involves melting the butter in the microwave first?? :)

Now I do the opposite of Bun Bun -- I make a PRODUCTION of mac 'n cheese involving a roo roux and really thick cheese sauce and buttered bread crumbs and parmesan on top, I mean, you have to call it Macaroni and Cheese Sauce, really :P
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

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"Whatever the question, the answer is always chocolate." Nigella Lawson

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Diagnosed psoriatic arthritis 2004
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Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#13 lpellegr

 
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Posted 16 November 2012 - 03:26 PM

Tinkyada elbows, but only boiled for 12 minutes, no matter what the bag says. The bag is a dirty liar. A sauce made with 2 cups of milk is plenty for 2 cups of dry elbows. It also freezes well in individual portions.
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Lee

I never liked bread anyway.....

#14 jerseyangel

 
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Posted 16 November 2012 - 03:29 PM

True about the lying bag. I only boil for 10 minutes. I set the timer so I don't forget and get mush:)
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Patti


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

#15 shadowicewolf

 
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Posted 16 November 2012 - 03:46 PM

I'm a stovetop girl. No offense to the bakers :)

My sauce is rather easy and could be used in a baked. Butter, cheese, oliveoil, cornstarch, 8-10 slices of american cheese, milk....
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