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Gluten-free Maccarroni & Cheese

My children have always enjoyed a big bowl of hot mac and cheese. Not the fancy kind you make from scratch, or even the kind you bake in the oven. No, my kids love the cheap boxed stuff thats a color orange that a bowl of noodles just should be. Now, the truth is, that if I first didn’t love this stuff and serve it to them from the time they could gum mushy noodles, they probably wouldn’t. But I did. I ate it growing up, and loved it. The thought never really crossed my mind that this stuff wasn’t good for them, or me.

Nowadays in our household, we try not to eat too much wheat, among other things. No one has any allergies (Thank God!) but my husband and I just plain feel better when we don’t eat things like refined wheat, sugar, uncultured cow milk, or processed foods in general.

I have tried many variations in an attempt to make a pot of mac that both satisfies the comfort food longing and doesn’t do more harm than good in doing so, here is my compromise. Start with a great brown rice macaroni, add the required half stick of butter, sub in buttermilk for regular- giving a great hint of tang, and finish it off with a dehydrated cheddar cheese powder. Voila!

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  • 1. Bring large pot of water to a rolling boil over med-high heat. Add salt and return to the boil. Add pasta and cook according to package instructions to desired doneness.
  • 2. Turn off heat. Drain pasta, and return it to the pot.
  • 3. Add butter, stirring until melted and pasta is coated.
  • 4. Stir in buttermilk.
  • 5. Sprinkle in cheese powder. Stir until well incorporated. Serve immediately. Enjoy!