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

Mac And Cheese Help Please!
0

22 posts in this topic

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

0

Share this post


Link to post
Share on other sites


Ads by Google:

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.

0

Share this post


Link to post
Share on other sites

We use and like Tinkyada Brown Rice Elbows. But pasta one of the areas where individual preferences vary widely.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites




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:

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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:

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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....

0

Share this post


Link to post
Share on other sites

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.

We boil for eight minutes and bake for 25.

0

Share this post


Link to post
Share on other sites

The bag is a dirty liar.

:lol: :lol: :lol: :lol:

This ^.

Try presoaking the rice pasta in cold water, drain, then boil for a much shorter period of time.

My fiance' (that is not very supportive of gluten free cooking) keeps whining that i will mess up his favorite dish,

<_<:angry::blink::huh:

He needs to SUAMHOP. Hand him the bag of noodles, smile, and point to the refrigerator as you head out the door for a pedicure or something.

Easiest thing to do is take the supposedly too mushy leftover cooked rice pasta, salt it, maybe olive oil it a little, and melt some good quality, freshly shredded cheese over it in the microwave = mac 'n cheese. I did not invent this, my spouse did. Or make a brown butter sauce for it with mizithra cheese grated over it. (melt butter with garlic, maybe some chopped nuts, and pour over pasta, add cheese).

0

Share this post


Link to post
Share on other sites

We boil for eight minutes and bake for 25.

8 minutes.... Will try that next time. I like pasta done to the tooth:)

0

Share this post


Link to post
Share on other sites

If he's going to act like a child, then make him cook his own dish. It wouldn't kill him.

0

Share this post


Link to post
Share on other sites

Patee, to answer your question I melt the butter in a pan and pour it all over the noodles in the

9*13 and then stir it around.

0

Share this post


Link to post
Share on other sites

Patee, to answer your question I melt the butter in a pan and pour it all over the noodles in the

9*13 and then stir it around.

Makes perfect sense.

<I'm not too bright> :)

0

Share this post


Link to post
Share on other sites

Shar pasta is really good. combination of corn and rice. It's not so delicate that it overcooks easily. gluten-free family likes it too

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
      104,099
    • Total Posts
      920,357
  • Topics

  • Posts

    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined