Dairy and Gluten Free Mac & Cheese

Directions

Step 1

Start by roasting the garlic. Pop them onto a baking sheet and roast for 20 minutes in a hot oven. Take them out and let them cool

Step 2

If you are adding in roasted vegetables or salmon now is the time to pop them in the oven.

Step 3

Salmon goes in at 180 for 20 minutes, roasted butternut squash and cauliflower at 200 for 15-20 minutes

Step 4

Melt the margarine in a heavy based saucepan and sauté the onion until soft and slightly coloured. Add in the yeast, grated cheese, cornflour, garlic, mustard and lemon juice. Stir

Step 5

Grab a whisk and slowly add in the milk whisking while you go. Whisk the sauce while it heats up…you’re not looking to get it boiling, but rather hot enough to have the cheese melt and make a lovely sauce. It will bubble a bit at the edges

Step 6

Once done you can cover with cling film so a skin doesn’t form

Step 7

Boil the Pasta as per instructions (about 9 minutes). Don’t over cook the pasta or you will end up with sludge

Step 8

Combine the sauce with the pasta, and stir in the salmon. If you are adding peas then heat ½ of petit pois in hot water (do not boil!) and add

Step 9

Grab a gluten free roll and blitz in a food processor to make breadcrumbs

Step 10

Pour into a greased ovenproof dish, sprinkle the breadcrumbs on top and heat through at 190 for about 20 minutes.