Gluten-Free Macaroni and Cheese
November 18th, 2008 by Ethan Posted in Gluten-FreeTags: Annalise G. Roberts, Betty Crocker, Cookbook, Dr Sharr, Flour, Food, Gluten-Free, Pasta, Wegmans
Tonight I made Gluten-Free Macaroni and Cheese for the family. Spoiler: unfortunately I forgot to take a photo of the finished product. I use Betty Crocker’s recipe and convert it to a gluten-free recipe using the following substitutions:
- regular pasta – Instead use a gluten-free pasta of your choice (I prefer Dr. Schar’s Gluten-Free Penne pasta, available at Wegmans, Celiac.com).
- regular all-purpose flour - Instead use a general gluten-free mix (I actually use the brown rice flour mix from “Gluten-Free Baking Classic” ).
The other substitution that I make is to use half sharp cheddar cheese and half Monterey Jack. This recipe when converted over to a gluten-free version tastes just as good as the original. Give it a try and enjoy it.
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