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Quick & Easy Macaroni Cheese - Gluten/Dairy Free & Vegan

Quick & Easy Macaroni Cheese

One of my favourite dishes growing up was Macaroni Cheese. It's my main comfort food, my go to dish when it's cold outside or I just can't be bothered cooking a big meal. Having to go gluten free, I played around with this recipe so much with different types of pasta, and it just flopped every time. Until I discovered Ceres Organics Quinoa Pasta range! This is a pasta that can handle first being boiled and then being baked. So I had a recipe that worked!

Until my Dairy Intolerant sister moved in and we added a Vegetarian flatmate to our house. So it was back to the drawing board. Thank goodness for the Cornucopia connections! So here's my final version of Macaroni Cheese which is safe for all to eat (there's also no nuts or eggs & it uses low sugar ingredients):

Quick & Easy Macaroni Cheese
Serves 4
Prep Time: 10-15 minutes
Cooking Time: 30 minutes

Ingredients

1 box of Ceres Organics Quinoa Fusilli or Ceres Organics Quinoa Pasta Shells
1 cup Angelfood Vegan Cheesy Sauce Mix Alternative
4 Mushrooms, diced (optional)
1 Tomato, diced (optional)
1 Onion, diced (optional)
Orgran Rice Crumbs, for topping

Directions

1. Preheat oven to 200 degrees.
2. Boil in a pot Fusilli until soft.
3. Make up cheese sauce with dairy free milk alternative, according to directions on the box.
4. Fry vegetables of choice in a pan until lightly browned.
5. Once pasta is cooked, drain and put into a baking dish. Add vegetables of choice, and then add cheese sauce. Stir thoroughly.
5. Top with a thin layer of rice crumbs.
6. Bake for 30 minutes, or until topping is lightly browned.

Optional extra's:
- I like to add a couple of pinches of dried oregano & a teaspoon of mustard powder to the cheese sauce for a little bit of a flavor boost.
- If I'm making it just for myself, I also like to add a little bit of shaved ham or bacon (I'm not vegetarian, so obviously if you are or you're vegan, you can just omit these).
- I also top it with grated Angelfood Mozzarella before I put the breadcrumbs on top, for a little bit of extra cheesiness.
- Lastly, it freeze's & defrosts really well, so when I'm in the made I like to make a really big batch and put the leftover's in the freezer for the nights I just can't be bothered cooking anything, or more recently when my sister spent a week in hospital with her newborn & we needed safe meals while hanging out at the hospital!

So I hope you guys enjoy the recipe, especially on these cold winter nights! Feel free to print this off, or come instore & pick up a copy!

Happy & safe eating - Tara



 

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