Macaroni cheese with peas

AWW

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Gluten free; Lactose free; Nut free; Vegan; Vegetarian

Serves: 6

Type: Kids; Pasta; Family

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Photographer: Jason Hamilton. Stylist: Justine Osborne

By The Australian Women’s Weekly

Ingredients

250g packet gluten-free spiral pasta
2 tablespoons dairy-free spread
2 tablespoons cornflour (100% corn)
1½ cups (375ml) water
1 cup (250ml) soy milk
½ cup (60g) coarsely grated soya cheese
1 cup (120g) frozen baby peas
½ cup (35g) stale gluten-free breadcrumbs

Preparation method

Preheat the oven to 200°C (180°C fan-forced).

Cook the pasta in a large saucepan of boiling water until tender; drain.

Meanwhile, melt the spread in a large saucepan, 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.

Pour mixture into an oiled shallow 1.5-litre (6-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for about 25 minutes. Cool before serving.

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