Tonight I made the best gluten-free mac and cheese; it may be the
tastiest out of wheat-pasta mac and cheese, too.

I used Ancient Harvest Quinoa Supergrain Pasta Shells (purchased from
Whole Foods) and Classico Alfredo Sauce (found in all major grocery
chains). The quinoa pasta tastes so much better than rice pasta, and
the alfredo sauce was rich and creamy w/out being either
overpowerfully cheesy or too bland.

I just thought I'd share this, as I've been jonesin' for good mac and
cheese for a while now. And I'm sure other people must be, too. Even
my boyfriend loved this, and he's suspicious of most gluten-free
foods (as am I). The Amy's frozen mac and cheese and the DeBoles are
okay, but rice pasta isn't very fulfilling to me. And the quinoa has
more protein than most other pastas, which I need.

Best,

Steph

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