Comments on: Product Review: Trader Joe’s Gluten Free Rice Pasta and Cheddar

By: Gary

Gary — Sat, 17 Dec 2011 23:50:26 +0000

This was a nice change from the other gluten free mac and cheese I have tried and this has the lowest salt of all of them. Compared to the Kraft brand I like TJ’s the best.

By: Shawna

Shawna — Sat, 09 Jul 2011 05:40:25 +0000

My son and I are gluten intolerant and I love that I can give him something every kid likes to eat. TJ’s GF mac and cheese is the best we’ve found. However, we don’t follow the instructions on the box. We use 1/4 cup of sour cream and about 1/3 of a stick of butter. The sour cream makes it so much richer.

By: allison

allison — Tue, 19 Apr 2011 19:39:37 +0000

I just ate an entire box. I must have gluten free noodle and well – if you cook it properly it will not fall apart in your mouth – it will be perfectly aldente – giving any other noodle a run for its money.

I used butter and goat milk with the powder for the sauce and it was GREAT. I turn the heat on medium while mixing the sauce – this creates a really nice cheese sauce.

Try it again that way and you might think it is great.

I’m pretty sure the TJs brand is Annie’s – just re-branded.

By: Ivan

Ivan — Wed, 20 Oct 2010 19:25:57 +0000

Does anyone know who makes the gluten free pasta in the Mac N Cheese pack of TJ’s???

By: April

April — Fri, 10 Sep 2010 15:41:30 +0000

I make this a lot. I find it too runny when following the directions exactly. To solve, I add a tablespoon or so of cornstarch into the sauce mixture, and then return to the (turned off, or very low heat) stove element after adding the sauce. The heat from the element will thicken the cheese mixture. It will thicken quickly though, so make sure you remove from heat at the first sign of thickening. Otherwise the end result may be *too* thick/sticky. You might have to do some trial an error to find the right balance of quantity of cornstarch to amount/length of heat to your desired thickness.