I’m a child of the eighties and I unashamedly confess that I prefer Kraft Mac and Cheese to those heavy, gloppy macaroni and cheese casseroles. Unfortunately, Kraft has not come up with a gluten free version of childhood’s favorite side dish. If I want to make gluten free mac & cheese for my family I have two choices. The easy option is to by a couple of boxes of Annie’s GF macaroni and cheese. This is an expensive option and I can still tell that it’s not what I grew up with.
The type of noodle that you use is important. Since the cooked pasta must be stirred you have to use a gluten free pasta that doesn’t fall apart once it is cooked. My first choice of pastas for this recipe is Pasta D’oro, a gluten free corn pasta that is made from non-GMO corn. I’m not nearly as picky about the shape of the pasta.
Gluten Free Macaroni & Cheese
(yield: 10 servings)
16 oz. gluten free pasta
8 oz. Velveeta
2 oz. cream cheese
2 oz. butter
2 – 4 oz. water or milk
Dash of ground turmeric (optional)
1/4 c. Parmesan cheese
Prepare pasta according to package instructions. Drain the cooked pasta and return it to the pot. Cut the Velveeta, cream cheese, and butter into chunks and add these, along with 2 oz. water and the Parmesan cheese to the pasta. Turn the heat up to medium and stir the pasta regularly until the cheese has melted. Stir in a dash of turmeric and the remaining 2 oz. of water, if you desire.
P.S. I’m not crazy about using Velveeta cheese. I accidentally discovered that it’s great for cleaning the insides of pots that are stained from much use….and that freaked me out. I just received an email from Lynda K about a civil war recipe for mac and cheese, that’s very similar to this in method but uses real cheese. Elise at Simply Recipes came up with a modern interpretation of the civil war mac & cheese if you’d like to give that a try. Just use GF pasta and breadcrumbs (or leave the breadcrumbs off).