Gluten-Free Does Not Mean Flavor Free
LiveGFree Rice Shells & Creamy White Cheddar at Aldi
Recipe and review:
I was in a group that was discussing different products from Aldi and some were saying how they didn't like the pasta and cheese (like mac & cheese) products. I was wondering if it was because they followed the directions on the box or what. I decided to try the mixes and make them the way I usually make GF pasta.
First, I did add the amount of water they recommended (6 cups) and brought it to a rolling boil. Then I put the pasta in and gave it a good stir. Then I turned off the heat and covered the pasta. I let it cook from the residual heat in the water for about 8 minutes or so. I didn't time it but just make sure it is not too hard when you drain it. This is a major difference in getting the texture you want so that the pasta does not become over cooked and mushy. Additionally, if you don't stir GF pasta when you first put it in water, it often becomes "glued" to itself and is a mess.
Once the pasta is ready, strain it in a colander in the sink. Then, instead of following the directions on how to make it (because when do I ever follow instructions?), while the pasta was straining in the sink, I added the butter to the pan to melt it.
Then I made a slurry of a tsp of *sorghum flour (use the gluten-free flour of your choice) to some of the rice milk (we don’t usually have dairy milk in the house because it goes bad faster than we consume it) and then put that in the pot with the butter, and add the sauce packet, ½ of a medium onion (diced), a dash or so of cayenne pepper, and some garlic powder (can use fresh garlic instead). Turn heat back on and stir until combined and then add about a pound of frozen peas. As soon as the peas are thawed, fold the pasta in and serve hot.
We enjoyed it so much, we have made it several times since. We also prepared the “Rice Pasta and Cheddar” (macaroni and cheese) product the same way.
*The added flour to the sauce mixture makes it creamier and thicker.