Blend all ingredients in a flat blade magic bullet, coffee grinder or spice mill. Store in airtight container for up to 1 week. Use like the powder that comes with Mac and Cheese, add desired amount to pasta, thin with milk and butter if desired. I’ve linked this post up with Vegetarian Mamma’s Gluten Free Fridays. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Like most cheese products, the sauce has a lot of calcium in it and is low in fat. The Riega Foods Cheese Sauce mixes are now available on Amazon.com and at several other online retailers. Buying most of the available gluten-free mac-n-cheese meals is anything but economical. Every kid we know loves mac ’n’ cheese, but finding a good gluten-free version can be tough. In this recipe, we use brown rice pasta instead of wheat, and arrowroot powder to thicken the cheese sauce. The thought of making gluten-free mac ‘n cheese in one pot seemed a little overwhelming. However, finding the right ratio of ingredients is paramount. The perfect amount of liquid needs to balance the amount of pasta in order to achieve the best results.
Over the last few years, I’ve tried every brand of gluten-free macaroni and cheese meal I could find. My goal was to find something to replace the gluten version made by Kraft. None of the versions I’ve tried to date were products I’d buy again. Many of them are loved by many gluten-free consumers. I’m just not one of them. The only really good non homemade options of macaroni and cheese for me has been to buy the Kraft “Cheesy Topping” and use it with Andean Dream pasta.
The problem with the Kraft powder is that it’s not the healthiest product around, to say the least. There is not any MSG in it which I really appreciate, but it’s got a few things in it that I typically avoid. None the less, it makes macaroni and cheese that pretty much tastes the same as the version made with the famous blue box.
Enter, Riega Foods Yellow Cheddar and White Cheddar Cheese Sauce mixes. If the company name sounds familiar to you, Riega Foods is the same company that imports some delicious gluten-free cereals to the U.S. from Italy. The Yellow Cheddar sauce was pretty tasty when used in macaroni and cheese. It tasted a little different than the Kraft powder at first – probably because it’s all natural which is a good thing. However, after using it a few times I thought the dish made with the Riega powder was comparable to the same dish made with the Kraft powder. We didn’t care that much for the White Cheddar Cheese Sauce mix, even after using it a couple of times.
Gluten Free Instant Cheese Sauce Powder For Macaroni
Both the yellow and white cheddar sauce mixes contain milk and they are produced in a factory and on machinery that processes eggs, wheat and soy. Keep in mind that many items made in the same manner are certified to be gluten-free by GIG’s certification program (GFCO). The Riega Foods sauce mixes are tested and confirmed to contain less than 20 ppm of gluten.
Product information from the Riega Foods website:
The cheese sauce mixes are easy to use and the packet suggests using them in casseroles or as a sauce for vegetables, in addition to making macaroni and cheese with them. Like most cheese products, the sauce has a lot of calcium in it and is low in fat. The Riega Foods Cheese Sauce mixes are now available on Amazon.com and at several other online retailers. Buying most of the available gluten-free mac-n-cheese meals is anything but economical. When you do the math, you’ll find out that these mixes really can save you a lot of money over time. You can use your own pasta – favorite brand and shape – and make the desired quantity of macaroni and cheese for your particular needs. These mixes should be a big hit with gluten-free consumers.
Cheese Sauce Powder Mix
*Special thanks to Riega Foods for my tasting samples!