Gluten-free, dairy-free macaroni cheese with peas
Macaroni cheese with peas
- 35 mins cooking
- Serves 6
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Ingredients
Macaroni cheese with peas
- 250 gram gluten-free spiral pasta
- 2 tablespoon dairy-free spread
- 2 tablespoon cornflour (100% corn)
- 1 1/2 cup (375 millilitres) water
- 1 cup (250 millilitres) soy milk
- 1/2 cup (60 grams) coarsely grated soya cheese
- 1 cup (120 grams) frozen baby peas
- 1/2 cup (35 grams) stale gluten-free breadcrumbs
Method
Macaroni cheese with peas
- 1Preheat the oven to 200°C/180°C fan-forced.
- 2Cook the pasta in a large saucepan of boiling water until tender; drain.
- 3Meanwhile, in a large saucepan, melt the spread. Stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in the cheese, peas and pasta.
- 4Pour mixture into an oiled shallow 1.5-litre (6-cup) ovenproof dish; sprinkle with breadcrumbs. Bake about 25 minutes. Cool before serving.
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