Annie's mac n' cheese is among the top selling boxed mac n' cheese in the country. It is a pantry staple for many families. Last year, they introduced a vegan mac 'n cheese made from sweet potato and pumpkin powders. More recently, they launched a gluten free line made from rice pasta, or rice and quinoa pasta. They even have a vegan and gluten-free box too.
Curious, I tested out the white cheddar quinoa rice pasta. And the verdict? I think may just like it better than the real thing. The texture of the pasta is fabulous, not soft or soggy at all. There are other versions of gluten-free pasta made from chickpeas and lentils, but I am not a huge fan of what can be a very strong pea taste. Annie's version has no legumes so there is no strong flavor from the pasta itself that interferes with the sauce.
And that's all not to mention that making it was a breeze.
I do recommend using whole milk as opposed to one with reduced fat content, for a richer and creamier taste. Horizon Organic is a favorite of mine. The recipe on the back of the mac n' cheese packet did not call for olive oil, but I use Cobram Estate Australian Select extra virgin olive oil. It has an acidity below 0.3%, as opposed to the industry average of 0.8%, there by adding depth to the pasta without overpowering it.
Annie's Gluten-Free Mac n' Cheese
- Prep Time:5 mins
- Cook Time:15 mins
- Total Time:20 mins
- 1 packet Annie's gluten-free mac 'n cheese
- 1 tablespoon extra virgin olive oil
- 1/4 cup organic whole milk
- Truffle zest optional
Boil water in an electric kettle (faster than boiling in a pot) and add it to the pasta in a pot.
Cook for 10 minutes on medium heat, stirring a few times. Drain.
Add 1/4 cup whole milk (for a richer taste) to the pan, and 1 tablespoon extra virgin olive oil (you can also use regular ghee, butter, or omit altogether). Sprinkle cheese packet over the liquid, and mix to combine. Add truffle zest if desired.
Add the pasta back in and stir well.
Enjoy this super tasty mac 'n cheese, without gluten!