It certainly is a bit different from the regular version, the pasta is softer, lacking the familiar bite of traditional pastas. The noodles absorb the rich sauce that thickens as the dish rests, steaming, just pulled out of the oven. However you wind up cooking it, it doesn’t taste like just an approximation of the famous Beecher’s mac-it really tastes like good ol’ mac and cheese, deserving of the lofty claims on the package. (And you can pop the frozen mac into your own dish for that just-whipped-this-up effect.) Dammeier likes to microwave then finish in the oven to get that crucial crispy crust. The gluten-free noodles are a little more temperamental than regular noodles, and if they’re cooked for too long (or too short) they can get gummy. The test kitchen has been a busy place over the last few months as the crew fine-tuned the recipe, creating the roux for the sauce with a variety of different gluten-free flours and sorting out how to combine the par-cooked pasta and sauce just so for the perfect final product.Īnd the tinkering goes on: the mac and cheese comes frozen, and can either be microwaved or baked-or a combination of both-every method resulting in a different sort of mac.
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