A few years ago I found the Annie’s Homegrown line of mac and cheeses. They are all natural, and also offer an organic line. They are still nutrient lacking, but we’ll get to that later.
So, when I started looking for a gluten free alternative to mac and cheese, I looked to the brand I have been using. I consider myself VERY brand loyal. When I find something that works, I stick with it. I was ecstatic when I found Annie’s Gluten Free Rice Pasta and Cheddar. Although, I was a little worried about Gabe and Lily’s reaction to a change in their usual.
On Saturday I decided to give it a try!
The directions are pretty much same as the standard mac and cheese. Although, I did have to stir the noodles while boiling quite a bit for the first few minutes to keep them from sticking and clumping together. They also need to boil a tad longer.
Very similar to the standard mac and cheese.
Annie’s always comes with a cheese pouch, and it gets premixed before you add it to the cooked pasta. I, personally, love this! It makes for a smoother sauce. I used 2 tablespoons of melted organic butter and 2-3 tablespoons of 2% organic milk, and stirred them up while my noodles were boiling. It helps to give the sauce time to get thick and creamy.
I was amazed that it looked identical (maybe the noodles were a little fatter, but I doubt my kids were really keeping track of noodle circumference).
Back to that nutritional void thing. I sliced up a few organic apples and sprinkled them with cinnamon (which is a POWERFUL antioxidant), just the way my kiddos like them. I could not give them only mac and cheese and nothing nutritious…sheesh!
Let me tell you…My kids both LOVED this! They cleaned their plates and wanted me to make another box (which I did NOT). Gabe said he liked it better. I may have even sneaked a tiny taste…and agree…it is better! Thank you Annie’s Homegrown!!!
Jessie
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