Fun Fact: Canadians eat more Kraft Macaroni and Cheese per capita than any other nation. We may have other dishes that we associate with our nation (poutine, beavertails) but KD defines us in a special way.
I love macaroni and cheese. Especially the kind with the bright yellow powder that only takes 3 minutes to make. (I like the homemade cheese sauce stuff too, but I’m usually the one who has to make it, which takes for-EVER, way too much time for mac and cheese). In Canada it’s called Kraft Dinner (or KD). Not sure if it actually says that on the box, but that’s what it’s called. Every once in a while I’ll slip up here and call it Kraft Dinner. I can tell because the conversation stops and everyone silently looks at me, and then someone says, “Kraft Dinner? Is that, like, a frozen dinner made by Kraft or something?” Then we talk about how weird it is that we call things different names in different countries, even though we’re all speaking English, and how I couldn’t figure out why Southerners were putting their groceries in a buggy. Where did they put their babies if groceries were in all the buggies? (because a buggy is a shopping cart in the South and a big stroller for babies in Canada)
Okay, that’s a little off topic. So, yesterday I found really good Gluten Free Mac and Cheese from Amy’s. It had Kraft Dinner shaped noodles and cheese powder in a little foil bag. Perfect. Except the cost. Gluten Free pasta is pricey all on it’s own. Adding cheese powder apparently increases the value considerably. So, I decided to make my own cheese powder, and after some trial and error and an entire box of shells, I have a very nice recipe for cheese powder that you can spoon on your own pasta.
There are no serving directions in the recipe. Add as much or as little as you like, and thin with milk or butter or both. Just like regular old mac and cheese powder. You might want to add more salt to yours. It’s super easy to make and you can easily double it, I have small amounts in the recipe because I find it’s easier to blend in the Magic Bullet. If you have a big food processor it might be easier for you to do large amounts. I use the pre-shredded cheese because it’s drier than than freshly grated. I think freshly grated would get oily when you blend it.
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I'm a wife, mom of four, homeschooler and world traveler.
I've been gluten free for almost 20 years and I share tips and recipes especially for gluten free beginners on knowgluten.me