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PRODUCT: Gluten Free Mac & Cheese From Pamela’s Products
THE NIBBLE’s gluten-free expert, Georgi Page-Smith, tries a GF version of one of America’s favorite comfort foods.
It’s been a while since I succumbed to the siren song of a good Mac and Cheese.
I’ve tried a few fancy versions at various gourmet purveyors and even an unnamed frozen variety, but nothing has quite hit the mark.
And, to be honest, because my favorites have always involved way too much cheese and because I’ve become accustomed to a low-carb lifestyle, it has always been a guilty pleasure and not part of my regular rotation.
Not since the days when I would break out the Kraft Mac and Cheese while babysitting had I ever really been tempted to taste one of the many varieties of boxed Macs.
But, when gluten-free specialist Pamela’s Products stepped up recently, releasing two gluten-free Macaroni and Cheese flavors (one is vegan), with organic noodles, it was time to take a trip down memory lane.
The pasta is organic, made from gluten-free flour (organic white rice flour, organic pea protein, organic sprouted brown rice flour).
Enjoy it as a lunch on-the-go, or dress it up with a few vegetables, herbs and assorted trimmings for dinner.
Toasted breadcrumbs are a traditional mac & cheese garnish—recipe
I chose to make my Macs for a late lunch, putting their flavor, convenience and fuel potential to the ultimate test.
The standard Mac N’ Cheese was my first flavor, so that I could establish a ‘true North’ for the rest of my tastings. The instructions on the box are fairly standard, though they did call for boiling the noodles, then draining and mixing the butter, flavor packet and milk in the saucepan separately.
In our home the noodles were drained by holding the pan over the sink and pouring the water off while fencing the noodles using a warped and fire-scarred wooden spoon. Whatever water remained in the saucepan, or tucked into the noodles, was incorporated into the sauce.
So it was that with this first Mac from Pamela’s all of the additional ingredients went into the pan at once, over the al dente noodles, including 2 tablespoons of butter (not 3 tablespoons, as the recipe called for) and—for me—a “milk” that I hacked together by blending 50/50 heavy cream and water.
I am happy to report that Pamela’s is a very forgiving Mac N’ Cheese indeed! The first bite was incredibly, satisfyingly tangy and toothsome, with a springy, chewy texture to the noodles that created the perfect vehicle for the sauce.
But the sauce deserves a special shout-out, because after the addition of the butter and the milk, it did not merely settle for being a sauce; it was a legitimate, full-bodied cheese experience.
The cheese flavors had dimension, with a beginning-middle-and end notes that unfolded as I chewed. I highly recommend this variety without reservation, it is a definitive example of the genre.
Hats off to Pamela’s for coming up with a gluten-free pasta products that helped me give Mac N’ Cheese another try. These varieties are an extremely convenient comfort food ‘go to’ that people with gluten sensitivities should try, for a quick and tasty meal or side.
And it’s easy to order directly from Pamela’s website, where you’ll get to see all the other gluten-free products as well.
There’s a store locator on the website.
Call ahead to be sure the Mac & Cheese is in stock.
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Dr. Pamela McShane started her journey attending medical school at Loyola University Stritch School of Medicine. From there, she became a recipient of the Health Professions Scholarship Program in the United States Air Force. Following her medical school and internal medicine residency training, Dr. McShane served as active duty in the U.S. Air Force at Wilford Hall Medical Center. She was stationed on Lackland Air Force base in San Antonio, Texas. While she was active duty, she was deployed twice to Iraq to support the freedom of Iraqi operations. Fulfilling her obligation, Dr. McShane returned to Chicago to finish her fellowship, where she continued her training in pulmonary and critical care medicine at the University of Chicago. Dr. McShane decided to stay at the University of Chicago, where she became a faculty member and directed the bronchiectasis and pulmonary nontuberculos mycobacteria clinical care center. During her time in the clinical care center, Dr. McShane accepted an offer specializing in the heart, lung, and blood at the Institution of National Institutes of Health in Bethesda, MD. At the National Institutes of Health, she focused on clinical care of pulmonary mycobacterium infections. Furthermore, she has been published extensively in the field of bronchiectasis. Through all her training, Dr McShane has found clinical patient to be the most rewarding aspect of her job. At this point in her life, Dr. McShane has found a home at the University of Texas Health Science Center and continually focuses on her love for clinical patient care. Dr. McShane has always been regarded as a doctor that cares and she takes pride in bringing that love to her patients every time they step through her office.