Then, one day at the hairdresser (not kidding!), I flipped through an old copy of Cook’s Country magazine and saw a promising recipe for a creamy macaroni and cheese. Was it impossible to make a macaroni and cheese at home that was both flavorful and creamy? One version even used Velveeta, and the result was creamy but I didn’t like the flavor. One recipe called for eggs in the sauce, making it more custard-like, while another used evaporated milk and half-and-half, creating a rich sauce that muted the flavor of the cheese. If a frozen macaroni and cheese achieved a creamy sauce, a homemade one could too, right?īut they never did. It kept me from grabbing her plate, running off, and eating the whole thing in one quick go. My reaction? Well, thank goodness for willpower. In the name of food research, I swiped a forkful from her plate (I wasn’t gluten-free at the time.). As she ate, I saw the appeal: the creaminess of the sauce. Like me, she generally prefers homemade to store bought. Years ago, I watched a friend zap a pan of frozen Stouffer’s macaroni and cheese in the microwave. Crazy, right? The few times I tried the American comfort classic, made with a cheddar sauce, I found it dry and unappealing. Gluten-Free Macaroni and Cheese: How a frozen dinner turned me into a fan. If you prefer all Cheddar (or all Colby) go ahead and substitute to suit your tastes!

The recipe uses both Cheddar and Colby cheese-the Cheddar brings the classic flavor of macaroni and cheese while the Colby makes it creamy. Creamy gluten-free macaroni and cheese! YES! Oodles of cheese and a sweet rice flour-roux combine to make this a creamy, dreamy mac and cheese.

How to make a mac and cheese roux