WHY DO GLUTEN FREE MACARONI AND CHEESE NEED MORE CHEESE MAC
Turmeric powder would also work but you need to use more to achieve the colour and this then begins to alter the flavour of the mac and cheese. We tend not to have these cheeses in our fridge, so to get round the colour issue I add a drop of turmeric oil which not only is good for digestion, but also acts as a yellow food colouring. A great way to add colour is to use Red Leicester or Double Gloucester cheese which is orange in colour. Homemade macaroni cheese can sometimes appear a bit pale in colour, making it more of a white sauce colour than a warm cheesy yellow colour. The mozzarella is to add a creamy texture and the parmesan give you the perfect umami hit. The cheddar is for the nutty cheese flavour.
I find that you get the best flavour and texture results if you use a good strong cheddar, a mozzarella and parmesan cheese. I like to use three cheeses in my Macaroni Cheese recipes. What cheese can I use in this three cheese macaroni recipe? Incidentally, here in Bedford, UK (where I live) we have a lovely family run Italian Shop that also deliver to the UK so I’m adding a link to their Gluten Free Pasta page but there are lots of other gluten free specialist Italian products to browse. I’ve added some images below to give you an idea of what’s out there. You just need to appreciate that macaroni takes longer to cook than spaghetti or penne or fusilli as it’s traditionally thicker. I find that the supermarket own brands of macaroni pasta are absolutely fine to use. Not a conscious choice mind you, it’s more down to what supermarket I’ve shopped in recently. I’ve used several different styles of gluten free macaroni pasta to make this recipe. Count me in What gluten free pasta should I use in my Macaroni Cheese?
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