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

I Want Macaroni And Cheese!

lc1333

By lc1333
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

lc1333 Apprentice
lc1333
Posted

Almost 30 days gluten free-with only 2 mistakes (which i paid for dearly!) Last night I made my kids mac & cheese. I wanted some soooooo bad!!!! I almost gave in, but I didn't!! I was so frustrated, i almost gave and and thought, "to hell with it! i will go through the 3 days of hell to just taste it!!" but i didn't...

any suggestions on the best gluten free mac & cheese? not to mention, my mac & cheese obsessed 10 year old is bound to be gluten free within a few weeks, so I'm gonna need a replacement. B)

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

Celiac.com Sponsor (A8-M):


lichjen Rookie
lichjen
Posted

I know Annies has a good boxed mac and cheese - I had some the other day - it's good!

cait Apprentice
cait
Posted

My kids accepted the change to annie's gluten-free mac and cheese, and they're pretty picky about some things, so I'd take that as a good sign. Of course, now none of us can have dairy...

xjrosie Apprentice
xjrosie
Posted

My kids accepted the change to annie's gluten-free mac and cheese, and they're pretty picky about some things, so I'd take that as a good sign. Of course, now none of us can have dairy...

We don't like Annie's here. It's tolerated right now because we can't find an alternative.

Next time I make mac and cheese, I'm just going to use rice noodles and velveeta. My kids like homemade better anyways; you should try it, it's really good!

And, you can make it without dairy, just use a dairy free margarine and substitute extra margarine where the dairy goes. In our opinion, it makes it taste a little richer.

lc1333 Apprentice
lc1333
Posted
  • Author

We don't like Annie's here. It's tolerated right now because we can't find an alternative.

Next time I make mac and cheese, I'm just going to use rice noodles and velveeta. My kids like homemade better anyways; you should try it, it's really good!

And, you can make it without dairy, just use a dairy free margarine and substitute extra margarine where the dairy goes. In our opinion, it makes it taste a little richer.

Velveeta is gluten free?????

lc1333 Apprentice
lc1333
Posted
  • Author

My kids accepted the change to annie's gluten-free mac and cheese, and they're pretty picky about some things, so I'd take that as a good sign. Of course, now none of us can have dairy...

they sell Annie's stuff at my local grocery store...I'll give it a try. Thanks!!!

researchmomma Contributor
researchmomma
Posted

Did you know that KRAFT mac and cheese packet is gluten free?

Here's what works best for us.

We take out the packet, throw out the gluten pasta. I make penne from Schaar (or brown rice spirals). While they drain I whisk together the milk, cheese packet and butter. This way it is all smooth and doesn't stick to the gluten-free pasta.

Then toss back in the pasta.

Guess what? My gluten-free son now likes this better than gluten pasta Mac and Cheese.

Give it a whirl.

PS: if you are super sensitive their could be gluten flakes on the outside of the packet. I dump out the pasta and then I take a moist paper towel and wipe down the outside of the packet. My daughter is pretty sensitive and hasn't been glutened yet.

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

I've even found the Kraft American Cheese in its own can! I had to ask about it at one grocery, but I think you can ask them to order it for you. Some gluten-free pasta, butter, milk, and the American Cheese powder is EXACTLY like the blue box mac and cheese.

We also make our own mac and cheese with different cheeses. It's easy. Look up any homemade mac and cheese recipe and make it gluten-free. Easy peasy!

Kimbalou Enthusiast
Kimbalou
Posted

AMY's frozen mac and cheese is the best!! They have 2 kinds, so make sure you get the rice pasta one which is gluten free! It's a good size for one person. The other boxed brands weren't very good IMO. Let me know what you think. Safeway has a lot of Amy's foods. Amy's has a good frozen gluten-free pizza too!

Lisa Mentor
Lisa
Posted

I make my own, but can't recall measurements.

Cook gluten-free shells in salted water, drain

Add some butter, lots of cheese and half&half

...to the consistency and taste that you prefer. Easy Peezy! :D (ditto)

psawyer Proficient
psawyer
Posted

I make my own, but can't recall measurements.

Cook gluten-free shells in salted water, drain

Add some butter, lots of cheese and half&half

...to the consistency and taste that you prefer. Easy Peezy! :D (ditto)

That's pretty much our recipe. The Kraft cheddar powder is great for this.

jerseyangel Proficient
jerseyangel
Posted

I boil a bag of Tinkyada Shells in boiling salted water for 10 minutes--drain and set aside.

Meanwhile, whisk together in a saucepan 3 tablespoons of cornstarch, 2 1/2 cups of milk, and salt and pepper to taste. Cook over medium heat, whisking until mixture begins to bubble. Turn heat to low, add 1 tablespoon of butter, 4 tablespoons of good grated cheese (I use Locatelli Romano) and an 8 ounce brick of sharp cheddar cheese--grated. (I like Cabot)

Stir until cheese is melted and sauce is thick.

Combine pasta with the cheese sauce, sprinkle with more grated cheese, and bake at 350 for about 30 minutes.

lc1333 Apprentice
lc1333
Posted
  • Author

wow!! thanks y'all!! so there is hope!!! i'm try it out (all the different suggestions!)

my kids will be thrilled! (i can blame it on my kids, right???) ;)

ndw3363 Contributor
ndw3363
Posted

I use the Kraft cheese packet as well, but I make mine with Quinoa pasta instead of the rice pasta. I've tried every brand of rice pasta I can find, and I just don't like it. So yes, I feel weird buying regular Kraft mac and cheese and then wasting food by throwing away the pasta, but I figure I only do this about once or twice a month, so it's my treat. Ok, now I really want some mac and cheese for breakfast :-)

lynnelise Apprentice
lynnelise
Posted

I like the Annie's with the pack of cheese sauce in it better than the powdered sauce. I also like the Amy's frozen mac and cheese with rice noodles.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

I made the Annie's boxed with the soft cheese packet..not the dried cheese. It was good..and my gluten eating son, who is very fussy, loved it. He even asked if there were left overs later.

It's a little pricey..but you're worth it! :D

kitgordon Explorer
kitgordon
Posted

Velveeta is gluten free. I make mac and cheese with Velveeta and rice or quinoa pasta (or both together, half and half) all the time. Even my gluteneaters like it.

researchmomma Contributor
researchmomma
Posted

I use the Kraft cheese packet as well, but I make mine with Quinoa pasta instead of the rice pasta. I've tried every brand of rice pasta I can find, and I just don't like it. So yes, I feel weird buying regular Kraft mac and cheese and then wasting food by throwing away the pasta, but I figure I only do this about once or twice a month, so it's my treat. Ok, now I really want some mac and cheese for breakfast :-)

We have tried every rice noodle as well. We finally landed on Schaar corn pasta and it holds up well in the thermos (I make pesto chicken pasta for my daughter with these). I also buy the tincy tiny ones to make "chicken and star soup". It is called Anneli or something like that.

We find Schaar to be the best but the brown rice Tinkyada pasta with the cheese packet is really good. That is the only thing I like rice pasta in.

Seriously try the Kraft Packet with your favorite gluten-free pasta. My gluten eating son asks for it now. The other noodles seem mushy to him now, lol

Edited to add that for the best results whisk the cheese sauce and other ingredients first and then add the pasta back in.

mbrookes Community Regular
mbrookes
Posted

I like the Amy's frozen, but I add a small handful of Hormel's crumbled bacon (comes in a bag from Sam's and is marked gluten free).This with a small salad is a good lunch.

On homemade mac and cheese, try sprinkling the top with crumbled potato chips before you bake it.That gives a nice crunch with the smooth mac and cheese.

Cara in Boston Enthusiast
Cara in Boston
Posted

I make a big batch of homemade mac and cheese (Ancient Grains Quinoa Pasta) and then freeze it in individual portions. One of my sons and I are gluten-free, everyone else is not. This makes it easy to make a quick lunch or snack. I frequently pack it in my son's lunchbox thermos. Just take it out frozen, pop it in the microwave, put it into the thermos hot.

I used our regular recipe for mac and cheese, but use Pamela's gluten-free flour blend in the roux. I can then use reduced fat cheese (Cabot) and even add in some veggies (pureed butternut squash) to make it orange. He LOVES it and it is healthier and has less additives than the instant kind.

Cara

Monklady123 Collaborator
Monklady123
Posted

I buy Amy's frozen. (not *Annie's* boxed). Amy's pizza is horrible (imo) but she knows how to do mac and cheese. lol.

As someone said though, be careful not to accidentally buy the gluteny one -- the boxes look similar.

Cathey Apprentice
Cathey
Posted

Just last week I was craving Mac & Cheese. I made my own, very simple and quick. I added pancetta and sauteed onions.

I used Tinkyada brown rice elbows 8 ozs.

Made a roux with

3T butter

1/4 C King Arthur Flour All Purpose

add 2 Cups warm milk

Stir till tickened

Add a combination of cheese's total of 4 cups

Gruyere

Swiss

Mexican mix

Cheddar

I added sauteed pancetta and onions, S & P to taste.

I put in baking dish, topped with sliced tomato (need the healthy, makes me feel less guilty) sprinkled with bread homemade bread crumbs and baked till bubbly.

It was so creamy and you could of eaten it out of the pot, I choose to bake it. WARNING I probably used tooooo much cheese you could use less.

jeanzdyn Apprentice
jeanzdyn
Posted

I would use rice noodles, whatever kind you can find that you like.

And Velveeta, maybe a little butter or milk, and a touch of parmesan cheese.

make it "to taste", I like just a little bit of pepper, like tip the

pepper shaker over the pot once and then stir to mix well.

Wenmin Enthusiast
Wenmin
Posted

Boil corn noodles until done. Drain and rinse with water and place in 9 x 13 pan. In large glass bowl, melt 1-1 1/2 lbs velveeta, 1 can evaporated milk, and 1 stick of butter in microwave in 2-3 minute increments, stirring after each session. When completely melted, pour over macaroni. Mix until completely combined, add sliced velveeta cheese on top to cover entire pan of macaroni and bake for about 30-50 minutes until top starts to brown. (don't use American Cheese- I don't think it is gluten free)

Enjoy!

Wenmin

mommida Enthusiast
mommida
Posted

There is also a frozen mac n cheese from Glutino. (only makes gluten free products)

Be careful about the Amy's because there are different versions. You need the rice noodle one, which is marked gluten free.

Annie's has 2 gluten free box mixes one with cheese sauce packet and one with powder mix. There are also gluten versions of Annie's.

By far any homemade mac n cheese beats the boil in box kits. ;)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    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
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.