Good question, Jason. The noodles were on the firm side (perhaps one could experiment with cooking them a little longer?)and had a slight cornmeal flavor. I also used Quinoa flour instead of wheat flour for the cheese sauce, which turned out slightly thicker, but just as tasty as the traditional sauce.
Although I topped it with Japanese bread crumbs, if I had had the extra time, I would have ground up some spelt bread for the topping, to make it completely wheat free.
Let me know if you try the noodles - I'd love to hear about some other successes with the mac and cheese, as well as other uses...
Shay
