If you’ve ever had the misfortune of eating gluten free macaroni and cheese from a box, then first let me say how sorry I am that you’ve had to endure the meal. I too, have had to endure this, but I happened upon a wonderful discovery a couple of days ago, quite by accident and totally out of necessity. (Why is it that so many wonderful things happen that way anyhow?)
I live on a boat and currently we are about to head out through the Carribean and down to the Panama Canal. Since we just spent heaps of money on food to provision the boat, I cook solely off the boat. Mac and Cheese is an easy lunch right? I mean it should take under ten minutes and fill your belly up decently. That’s part of why we picked it for a lunch a couple of times a week. While the kids and Dan get to eat the top name brands, I get to have the GF brand. It’s the most common one I know of, the name brand I will not say, but she was an orphan in a movie.
If one follows the directions, this meal is watery and tasteless, not at all what I wanted to bring with me, but I had few other choices. Just as I was emotionally preparing to cook the stuff, I decided to try making it like skillet pasta. Much to my delight, it turned out fabulously! Dan tasted them side by side and said they were almost indistinguishable. I was so excited! This is just such an awesome discovery, I wish the little orphan mac and cheese would change the directions.
Of course I did not write down exactly what I did as I did it, but here’s what I am pretty sure took place:
1. I boiled 2c. of water and poured in the noodles. I let them cook until the water was starchy and they were al dente. Do not drain. You need some of that starchy water to make the sauce.
2. I added probably 1/4c or more of powdered milk along with the cheese packet and butter. I added some fresh ground pepper too.
3. Mix and enjoy!