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Gluten-Free Mac and Cheese with Vegies
Gluten-Free Mac and Cheese with Vegies
- 250 g packet gluten-free spiral pasta
- 350 g broccoli (cut into small florets)
- 50 g butter
- 1 small brown onion (finely chopped)
- 1 garlic clove (crushed)
- 2 tbsp gluten-free plain flour
- 1 1/2 cups milk
- 3/4 cup finely grated parmesan
- 1 tsp dijon mustard
- Pinch of nutmeg
- Pinch of ground white pepper
- 1 1/2 cups grated cheddar
- 1 cup frozen peas
- 125 g cherry tomatoes (halved)
- Preheat oven to 180C/160C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender, adding broccoli for last 2 minutes of cooking. Drain. Rinse under cold water. Drain well.
- Meanwhile, melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add flour. Stir until well combined. Gradually add milk, whisking constantly until smooth. Cook, stirring, for 3 to 5 minutes or until thickened. Add parmesan, mustard, nutmeg, pepper and 1 cup cheddar. Stir until smooth and combined. Season with salt.
- Add pasta mixture and peas to cheese sauce and stir to combine. Spoon into a 6 cup-capacity oven proof baking dish. Top with cherry tomatoes. Sprinkle with remaining cheese.
- Bake for 25 to 30 minutes or until golden and bubbling. Stand for 5 minutes before serving.
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