Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Macaroni And Cheese?

Pyro

By Pyro
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Pyro Enthusiast
Pyro
Posted

The only thing I could find was some dairy free/gluten free cheddar cheese.

So what I have now is that and some macaroni. Would it be fine just melting the cheese onto the macaroni or are there any dairy free things I should add to make it more into a sauce?

I was thinking melting the cheese with some tofu, but I didn't know how to go about that.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

We use cashews to make a cheese sauce for macaroni and cheese. I can direct you do the recipe thread I started if you are interested in going that route.

Pyro Enthusiast
Pyro
Posted
  • Author

Cashews? Sounds interesting, but I'm trying to stay lowfat. This is a carb load for athletic purposes, and I'm trying to keep it low as possible.

Is it pretty low fat?

AndreaB Contributor
AndreaB
Posted

Well I make a lot of macaroni and cheese for a family of 5 and leftovers. Cashews are high in fat so it may not work for you. One recipe uses 2 cups and another uses 1/4 or 1/2 cup. I usually combine them but the one with fewer cashews may work if you have cheese to melt in with it.

Green12 Enthusiast
Green12
Posted
The only thing I could find was some dairy free/gluten free cheddar cheese.

So what I have now is that and some macaroni. Would it be fine just melting the cheese onto the macaroni or are there any dairy free things I should add to make it more into a sauce?

I was thinking melting the cheese with some tofu, but I didn't know how to go about that.

If you don't use Andrea's cashew cheese and you go ahead with the cf cheese you bought I would try grating it into some rice milk, or other cf milk substitute, and heating it up until it melts together to make it saucy.

I haven't made homemade mac n cheese in a long time but I think typically the cheesy sauce is a bechemel sauce with butter, flour, milk, and grated cheese.

Pyro Enthusiast
Pyro
Posted
  • Author

Mine turned out great!

I simply used about half to 3/4 of a quart of rice milk and melted about 24 slices of this fake cheese into it. The cheese was this lactose free, fat free casein stuff.

The sauce thickened up pretty well and it was almost just like how my dad used to make it, except with a lightly chemical after taste. Which I'm sure would be solved by using a more expensive vegan cheese.

I definitely won't be craving that again for a long time, though. I tried eating the whole thing as part of a carb load (about 1lb of pasta, and all that crazy cheese sauce) and it was just waaaay too rich to eat in mass amounts.

UR Groovy Explorer
UR Groovy
Posted
We use cashews to make a cheese sauce for macaroni and cheese. I can direct you do the recipe thread I started if you are interested in going that route.

Andrea,

Would you be so kind ? I'd be interested to see that recipe thread :) . I've been wanting mac & cheese too.

Thanks (if you see this).

kat

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted
Andrea,

Would you be so kind ? I'd be interested to see that recipe thread :) . I've been wanting mac & cheese too.

Thanks (if you see this).

kat

Kat,

I was going to post this this morning, and then I promptly forgot.

Anyways, the link Open Original Shared Link

Mango04 Enthusiast
Mango04
Posted

Some people might disagree with this statement but...

Mac and Chreese is good. You can get it at Whole Foods. I like the alfredo flavor. They have cheddar also.

UR Groovy Explorer
UR Groovy
Posted

Thanks for the link to mac & cheese Andrea,

I'm also going to try the ranch dressing for Charger Football Monday Night.

Someday, Mango, on my adventures in Whole Foods, I'll check that Mac & Chreese out too !

k

lpellegr Collaborator
lpellegr
Posted

This is not vegan, but here's a not too difficult sauce for mac and cheese:

On low heat, melt 2T butter (or any substitute).

Season with 1t salt, 1t dry mustard. Vary to suit your taste.

Stir in 3T cornstarch until thoroughly combined.

Add 2 cups of milk or milk alternative. Doesn't seem to work with Lactaid, though. Raise the heat to high and keep stirring until it thickens and just begins to boil.

At this point add shredded cheese (2 c works well) and stir to melt. Add cooked macaroni and bake at 375 for 25 min or pour over it like a sauce and just eat. It seems to keep in the fridge very well when I use Tinkyada elbows and only cook them (2 cups dry) for 12 minutes before adding.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference...
    2. lalan45
      - lalan45 replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      29

      My journey is it gluten or fiber?

      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things ...
    3. Russ H
      - Russ H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Anti-endomysial Antibody (EMA) Testing

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled...
    4. Scott Adams
      - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation...
    5. Scott Adams
      - Scott Adams replied to GlorietaKaro's topic in Super Sensitive People
      2

      Am I nuts?

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,805
    • Most Online (within 30 mins)
      7,748
    lalan45
    Newest Member
    lalan45
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Am I nuts?

      By trents · Posted

      Welcome to the celiac.com community, @GlorietaKaro! As Scott indicated, without formal testing for celiac disease, which would require you to have been consuming generous amounts of gluten daily for weeks, it would be not be possible to distinguish whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). Their symptoms overlap. The difference being that celiac disease is an autoimmune disorder that damages the lining of the small bowel. We actually no more about celiac disease than we do about NCGS, the mechanism of the latter being more difficult to classify. There are specific antibody tests for celiac disease diagnosis and there is also the endoscopy/biopsy of the small bowel lining. Currently, there are no tests to diagnose NCGS. Celiac disease must first ruled out. Researchers are working on developing testing methods to diagnose celiac disease that do not require a "gluten challenge" which is just out of the question for so many because it poses serious, even life-threatening, health risks. But we aren't there yet.
    • lalan45
      My journey is it gluten or fiber?

      By lalan45 · Posted

      That’s really frustrating, I’m sorry you went through that. High fiber can definitely cause sudden stomach issues, especially if your body isn’t used to it yet, but accidental gluten exposure can feel similar. Keeping a simple food/symptom journal and introducing new foods one at a time can really help you spot patterns. You’re already doing the right things with cleaning and separating baking—also watch shared toasters, cutting boards, and labels like “may contain.”
    • Russ H
      Anti-endomysial Antibody (EMA) Testing

      By Russ H · Posted

      I thought this might be of interest regarding anti-EMA testing. Some labs use donated umbilical cord instead of monkey oesophagus. Some labs just provide a +ve/-ve test result but others provide a grade by testing progressively diluted blood sample. https://www.aesku.com/index.php/ifu-download/1367-ema-instruction-manual-en-1/file Fluorescence-labelled anti-tTG2 autoantibodies bind to endomysium (the thin layer around muscle fibres) forming a characteristic honeycomb pattern under the microscope - this is highly specific to coeliac disease. The binding site is extracellular tTG2 bound to fibronectin and collagen. Human or monkey derived endomysium is necessary because tTG2 from other mammals does not provide the right binding epitope. https://www.mdpi.com/1422-0067/26/3/1012
    • Scott Adams
      Just diagnosed today

      By Scott Adams · Posted

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Am I nuts?

      By Scott Adams · Posted

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune response that attacks the nervous system, leading to symptoms precisely like yours—loss of coordination, muscle weakness, fasciculations, and even numbness. The reaction you had from inhaling flour is a powerful testament to your extreme sensitivity. While celiac disease is commonly tested, non-celiac gluten sensitivity with neurological involvement is harder to diagnose, especially since many standard tests require ongoing gluten consumption, which you rightly fear could be dangerous. Seeking out a neurologist or gastroenterologist familiar with gluten-related disorders, or consulting a specialist at a major celiac research center, could provide more validation and possibly explore diagnostic options like specific antibody tests (e.g., anti-gliadin or transglutaminase 6 antibodies) that don't always require a gluten challenge. You are not alone; many individuals with severe reactivity navigate a world of invisible illness where their strict avoidance is a medical necessity, not a choice. Trust your body's signals—it has given you the most important diagnosis already.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.