Recipe

Gluten-free, dairy-free macaroni cheese with peas

This gluten-free, dairy-free macaroni cheese with peas means nobody needs to miss out on the ultimate comfort food.

Aug 25, 2009 2:00pm
  • 35 mins cooking
  • Serves 6
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Photographer: Jason Hamilton. Stylist: Justine Osborne

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
  • 1
    Preheat the oven to 200°C/180°C fan-forced.
  • 2
    Cook the pasta in a large saucepan of boiling water until tender; drain.
  • 3
    Meanwhile, 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.
  • 4
    Pour 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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