GFCF alternative to mac n cheese?

[JBug]

I'm trying to gently transition my son to a GFCF diet. The biggest problem is his obsessive love of annie's macaroni and cheese. I know there are GF pastas out there, so the problem is mostly with the cheese part. Does anybody, by any chance, have any ideas for me for a GFCF cheese-sauce alternative? I really want to try the GFCF diet, but I'm afraid without mac n cheese, he'll starve!

TIA.

[tempestjewel]

Road's End Organics makes a Gluten Free Mac N' Chreese that is GFCF. Now, I don't care for it myself, but my DD likes it and eats it. They have cheddar and alfredo flavors. We can get it at a local grocery and at Health Food stores around here. Here's a link from the company: http://www.chreese.com/special_celiac.itml

[JBug]

Originally Posted by tempestjewel

Road's End Organics makes a Gluten Free Mac N' Chreese that is GFCF.

Thank you!

[WC_hapamama]

We've tried the wheat version of the Chreese, and my 5 year old daughter would not touch it... and she has no comparison to real cheese.

I know someone at either kidswithfoodallergies.org or another food allergy website has had good luck combining a squash puree with nutritional yeast as a mock cheese sauce.

[jplain]

I've tried a lot of recipes that use nutritional yeast, and haven't been impressed.
I do like nutritional yeast, but not as a main ingredient, kwim?

This recipe is our favorite so far: Mac 'n' Cheese.
We sub in Tinkayada rice pasta and use crumbled GF bread. (If there's anything GF bread is good for, it is making breadcrumbs!)

This recipe makes a creamy, fairly mild sauce that really does resemble a creamy cheese sauce in look, texture, and taste. It reminded me of something I might find at a supermarket hot bar: not gourmet by any stretch, but acceptable.

The sauce tasted somewhat like Hollandaise before I put the crumbs on top and baked it. After baking, the taste was milder and more like cheese sauce. If I was going to make it "box style" (mix it with the noodles and serve without a baked crumb topping), I'd probably leave the lemon juice and Dijon out, or maybe add a tiny bit to taste just before mixing with noodles. I'd also probably use a little less sauce if not baking it.

If you want to try it, I'd recommend saving the PDF to your desktop, because I suspect the magazine will be updating their website and replacing the recipe soon.

[shannon1975]

We use gluten free noodles and then just melt soy cheese slices on the stove top with rice or soy milk, add salt and pepper, or garlic powder and ground mustard and then toss in the noodles.