Macaroni
Gluten-Free Macaroni is the same small curved tube the family already knows, made from a blend of chickpea flour, brown rice flour, tapioca starch and pea protein. It cooks in 6–7 minutes — fast enough for a truly quick weeknight dinner — and the tube shape holds cheese sauces and brothy soups inside each piece rather than letting the liquid pool at the bottom of the bowl. The 16g of protein per 100g gives it a nutritional profile that puts it ahead of most gluten-free pasta alternatives on the market. A good pick for cheese bakes, quick tomato sauces, and hearty soups where you want the pasta to add something beyond bulk.
Best with
- Cheese sauce (dairy or plant-based)
- Quick tomato and herb sauce
- Sweetcorn and chicken broth
- Butter and parmesan for a simple finish
Where to buy
Cooking Macaroni
- Water: 3.5 litres per 300g pack
- Salt: 2 tbsp
- Time: 6–7 minutes for al dente
- Drain, don't rinse
- Serves: about 3
Country of origin: India
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
On the back of the pack
Macaroni and Cheese
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Directions
Cook macaroni according to package directions, drain and set aside. In a saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute. Gradually whisk in milk until sauce thickens. Stir in cheese until melted. Season with salt and pepper to taste. Add cooked macaroni to the cheese sauce and stir until combined. Serve hot and enjoy.
