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GLUTEN FREE MAC AND CHEESE SAUCE

admin  | 05-10-2021
[RAND-1-100] Comments

This gluten free mac and cheese is just as creamy and delicious as any mac and
cheese. We use gluten free ingredients to create a super cheesy and flavorful
recipe that will have you making this recipe over and over again. Apr 20, 2017
Gluten-Free Macaroni And Cheese In A Few Easy Steps. Preheat your oven to 400°
F. In a large bowl combine whisked eggs, evaporated milk, powdered mustard,
salt, pepper, and Tabasco and mix together until fully combined. (photo 1, photo
2) Boil the pasta according to the box’s direction in a large pot. There are two
types of Vegan Mac and Cheese Sauce recipes out there. One is made of different
starchy vegetables and nooch (nutritional yeast), the other one.

Combine gluten-free macaroni and a touch of cheese sauce magic and, voila, a new
(for me) no-wheat mac and cheese is born.

For those eschewing wheat, standard mac and cheese has three wheat issues.

One: Standard macaroni is made from wheat.

Two: Most mac and cheese sauces begin with a roux, where butter and flour are
cooked together.

Three: Toasted, wheat-based bread crumbs top what many consider a classic mac
and cheese.

I've tired of many of my terrific not-mac and cheese creations, and I really
missed the standard and wondered if I could create a wheat-free mac and cheese
that was nearly identical.

No surprise, mac is the main wheat source in mac and cheese. First, I searched
the web for nonmanufacturer affiliated websites that had tested and ranked
wheat-free pasta. The Epicurious website --
epicurious.com/expert-advice/the-best-gluten-free-pasta-you-can-buy-online-article
-- recommends an old favorite: Jovial brand 100-percent Organic Brown Rice
Gluten-Free Pasta.

About Jovial's brown rice pasta, they quoted their Senior Food Editor Anna
Stockwell: 'I've fed it to people who could not tell they were eating
gluten-free pasta at all. This stuff is magic.'

Magic? Hmmm. Just what I was looking for.

Jovial brand 100-percent Organic Brown Rice Gluten-Free Pasta makes a good base
for wheat-free mac and cheese.

Lucky me, there was an unopened box of Jovial's organic, gluten-free macaroni
(12 ounces/$4.49) in my pantry. Perfect.

Melting cheese into a sauce without a roux was my next hurdle since melting a
block of cheddar cheese and stirring it into pasta doesn't work. It separates
into a fairly gloppy mess.

So, it's molecular gastronomy to the rescue with a, once again, magical
solution: sodium citrate ($7.99/2 ounces at Amazon).

Sodium citrate makes processed cheeses (like American or Swiss) melt
beautifully. You've probably used a processed cheese on a burger or grilled
cheese without knowing that sodium citrate was the magician pulling a perfect
melt out of the hat.

Turning to a Modernist Cuisine mac and cheese sauce that uses cheese (any kind),
sodium citrate and liquid (anything from water to milk) solved my no-wheat
cheese sauce dilemma.

For those who need to bake a breadcrumb topped macaroni and cheese, my solution
to that is grated (I use my food processor's grating blade) baked pork rinds
into a topping that looks like bread crumbs.

Preferring the ease of a one-pan, no-bake mac and cheese, while my brown rice
macaroni simmered away, I grated 8 ounces of organic, raw milk white cheddar.
Using a 2-quart saucepan, I whisked a ½-teaspoon of sodium citrate into a
half-cup of water until it dissolved. Then, I brought the water to a low simmer
and began whisking in the cheese. At first, once all the cheese was added, the
sauce looked a little thin. Soon it began to thicken and looked just like a
regular roux-based sauce. I drained the macaroni and stirred it into the sauce
until it was mixed well. A few grinds of black pepper, and it was ready to
serve.

The results could not have been better. I could not tell that this was a
no-wheat mac and cheese. The macaroni was both smooth tasting and my cheese
sauce clung perfectly.

Almost magic.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to
him at 1leanwizard@gmail.com.


ZERO WHEAT MACARONI AND CHEESE

8 ounces, 100-percent Organic Brown Rice Gluten-Free Macaroni

½ teaspoon sodium citrate

½ cup water (or milk, your choice)

8 ounces extra sharp, cheddar cheese, grated (I prefer organic)

Add 2-quarts water to a 5-quart saucepan and place over high heat. Stir in 1
tablespoon kosher salt (or 1½ teaspoons sea salt) and bring to a boil. Add the
macaroni and bring back to boil, while stirring. Reduce heat to a low simmer and
cook, stirring occasionally, for 10 to 12 minutes. (I begin tasting at 10
minutes).

While macaroni cooks, add sodium citrate and water to the bottom of a 2-quart
saucepan. Bring to a simmer of medium heat. Add the cheese, a handful at a time
and whisk into the liquid. As each handful melts, add the next handful until all
the cheese has been incorporated. If the sauce is too thick add a tablespoon of
liquid.


GLUTEN FREE MAC N CHEESE SAUCE RECIPE

When the macaroni is done, drain and add to the cheese sauce; stirring until
well combined.

Serves 4


GLUTEN FREE BAKED SOUTHERN MACARONI AND CHEESE

Nutrition values per serving: 440 calories (42.5 percent from fat), 20.8 g fat
(12 g saturated fat), 43.7 g carbohydrates, 0.3 g sugars, 2 g fiber, 19 g
protein, 60 mg cholesterol, 528 mg sodium.




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