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Sooooo, I grabbed a couple cans, gave a wink in what I hope was the general location of my guardian angel (poor thing works a lot of overtime for me), and set off for home. On the can was a recipe for mac and cheese! (Insert twilight zone music here.) Not one to mess with fate, I looked at the evaporated milk offerings and guess what was on the label? Anyone, anyone? Bueller? Ahem. Never! Nada! So imagine my surprise when I was shopping today and I ended up in the baking aisle (my cart and I rarely venture down the baking aisle). I have never used evaporated milk before in cooking. Not only did I think about mac and cheese, but for reasons not yet known, I thought about using evaporated milk to make it creamy. This is where I give kudos to my guardian angel. My littlest mac eater endured surgery on her toe last Friday, and she misses eating mac and cheese (she’s my gluten free-er), plus my oldest mac eater gal loves mac and cheese, so I knew this meal would be well received. The weather has turned cooler (boo!) and a comfort meal was in order. Yep, I humbly ask that you try this, tweak it, and let me know what you did.įor some unknown reason, out of the blue, I started thinking about mac and cheese today. And, guess what? It will work marvelously for you wheat eaters, too! This is good news because this recipe, I’m sure, can be varied in so many ways that I’m actually going to consider this a base recipe to be added upon and embellished based upon your fridge contents.
#Why do gluten free macaroni and cheese need more cheese how to#
Happy, I say, happy!! Why, you ask, am I so happy? Well, I just figured out how to make an oh so creamy mac and cheesy that’s gluten free.