Brun ris cheddar skaller

The texture really nails that al dente bite you miss with other gluten free pastas, and the cheddar sauce is genuinely creamy instead of grainy. I’ve tried a lot of boxed alternatives and this one actually holds up on the plate without turning to mush.

Finally, a gluten free mac that doesn't turn to mush—the brown rice pasta holds its shape and actually gets that al dente bite. The cheese sauce is rich and coats every shell perfectly, so I don't miss the wheat version at all.

The cheese sauce actually tastes like real cheddar, not that chalky powder flavor. And the brown rice shells held their shape without turning mushy, which is rare for gluten-free pasta.