Who ate this stuff? Who still eats this stuff?
C’mon, hands up. We’re all friends here. No one will judge you.
Confession time. I used to eat 2 boxes of the stuff, BY MYSELF, because I could. I’d eat right out of the pot I cooked it in, no less. I’d make the stuff, grab the salt shaker and plop myself on the couch in front of the tv and mindlessly shovel it in, stopping only to resalt the next layer. I’d eat until it was all gone, even if I felt full at about the halfway point, because, well, noodles and cheese. Oh and salt. Lots of that. As if the 80’s pantry ubiquitous blue box didn’t already have a stupid amount of sodium in it already.
The first time I made it, I recall, I read the instructions on the side of the box to the letter. I dutifully measured the amount of water I set to boil. I measured out the salt, milk, butter (it most likely was margarine that went into it way back then!) and timed how long the pasta cooked. Sometimes, the noodles were a little firmer than I preferred, but I was going by the directions and I wasn’t about to stray. I recall my brother snickering that if I had to read how to make KD, then there was NO hope of me getting married and being able to cook for my family. I always rationalized that the man I was going to marry would have to be able to cook then, wouldn’t he?
I have vague, fond memories of certain foods that, with my rose-coloured memory glasses, were divine. KD, being one of those things I thought I missed. Quitting gluten to heal my gut and save my skin forced me to say good-bye to KD among other things. When I had to eat all things gluten-y to rule out Celiac disease, I bought a box of the stuff. This time though, I winged the water to cook the pasta, used barely a drizzle of milk (because I wanted thick, cheesy sauce) and used butter, baby. One forkful later. . . yuck. What was the big deal over this stuff? Even though they claim the ingredients on the box have changed from when I was downing it as a teen, (they have removed the Yellow #5 now) there are still a few sketchy items in my book.
The heart pines for what it is denied however.
I have learned to improvise.
This is my version of KD now. The only thing non-conventional is the Bragg’s nutritional yeast. That stuff packs the cheesy flavour and the yams and red palm oil round out that beautiful colour. Yeah, my photography still requires some work and staging, but, the roughness shows that this is real, easy and tasty stuff I’m sending your way. Feel free to serve it fancily, with all the garnish, but I would rather be eating than fussing with props.
Mac n not-cheese:
- 2 smalls yams (the orange fleshed ones)
- 1 clove of garlic, minced
- 1/4 cup chicken stock (homemade is best)
- 3/4 cup Bragg’s nutritional yeast flakes
- 1/3 cup red palm oil
- 1/2 cup full fat coconut milk (more depending on sauce thickness preferences)
- 1/4 teaspoon chili powder (optional)
- salt and pepper to taste
- 1 pound dry gluten free elbow macaroni (I used Tinkyada)
Peel and chop the yams into approximately 1″ cubes. Add minced garlic and boil until fork tender. Using either a hand-stick blender (immersion), regular blender or food processor, blend the drained potatoes, stock, nutritional yeast and palm oil. Slowly add the coconut milk until you get the consistency you want for your pasta. You want the sauce to be smooth, no tell-tale yam lumps in case you are trying to sneak the sauce past someone who may not be on board with eating a potato-based “cheese” sauce. Add chili powder, salt and peeper to taste.
Cook the pasta to your desired level of al dente. Some folks I know like their noodles overcooked to the point they break apart and other folks like a chewier noodle. To each their own.
You can either toss the pasta and the sauce together and dig in right away or. . . throw it into a buttered casserole dish and bake it in the oven for about 30 minutes at 350. If you are going to bake it in the oven, I’d make the sauce a little runnier and to allow for absorption while baking.