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Gluten Free Gluttony: Macaroni Cheese!!

Gluten Free Gluttony: Macaroni Cheese!!

Well, Summer is over (not that we really had any Summer here in Cardiff…) and it’s getting colder & darker outside.  Don’t worry, I’ve found a way to make you feel warm & cosy inside – gluten free, lactose free Mac n Cheese!!  Hot, oozy, carby goodness; it’s the perfect time of year for it!  Shut your eyes to the calories, shut your eyes to the mess you will make in your kitchen (pour yourself a glass of wine if you need to!!) roll up your sleeves and prepare to make magic…

 

a real winter warmer…

Ingredients:

For the Sauce…

  • 20g gluten free flour
  • 200ml lactofree milk (or soy milk / dairy free milk)
  • 200ml veg stock  – cold (I used gf/df bouillon powder)
  • 20g dairy free spread (eg Vitalite)
  • 150g grated Lactofree cheese (* please note this cheese is not suitable for vegetarians)
  • black pepper to taste

Also…

  • 250g gluten free dried pasta
  • 1 large red onion, chopped
  • 150g sliced button mushrooms
  • knob of dairy free spread
  • handful chopped spinach leaves
  • 250g halved pomodorino tomatoes (or just small / cherry tomatoes)
  • 100g grated Lactofree cheese for the top

 

Method:

  • Pre-heat the oven to 200C, and put a large pan of water on to boil (salt if you wish)
  • Use this time to chop/slice/weigh/grate…
  • Add your pasta to the boiling water (and boil for about 10-12 minutes, or until soft)
  • In a frying pan, melt knob of butter and fry onion & mushroom until just browned, then turn off the heat

Meanwhile make the Sauce…

  • In a jug add a little of the milk to the flour and whisk until there are no lumps
  • Add the rest of the milk and the cold stock and mix well
  • Pour into a cold saucepan, add the dairy free spread and heat gently, whisking frequently
  • Once mixture is almost boiling, mix in the cheese to melt, and bring to a very gentle simmer
  • Season to taste with black pepper, and simmer for a few minutes until thickened

Now for the Magic…

  • Once the pasta is soft, drain and return to the saucepan
  • Mix in the onion, mushroom, chopped spinach & cheese sauce
  • Spoon this all into oven proof dish (I like to use individual ‘pie’ dishes – or just use one large, preferably shallow one)
  • Layer the halved tomatoes on top, sprinkle over the remaining grated cheese, and pop in the oven
  • Bake for around 30 minutes, until bubbling, and cheese has turned a lovely golden brown
  • Serve with something naughty & comforting (I did chunky chips, skins on, seasoned with fresh rosemary…)

 

This was B’s idea tonight. I was going to do Spag Bol – I fancied something hot & pasta heavy; but this is B’s favourite and I haven’t made it for a while, so it was a no brainer! I got 3 very generous portions from the above quantities (greedy, gluttonous portions!).  The perfect meal for when you need something starchy & carb-heavy, with the added comfort of cheesiness! The only downside I can see to this is the washing up (thankfully, that’s B’s domain!) and the fact that you’ll burn your tongue again and again because it’s so delicious that you won’t have the patience to wait for it to cool before putting it in your mouth (think of the moth & the lightbulb from the kitkat advert…). Enjoy!

 

Homemade Vegetable Lasagne (gluten & lactose free)

Homemade vegetable lasagne, just as it should be; hot, oozy and messy, with garden peas & chunky chips!

I don’t have the inclination to let it rest long enough for the layers to firm up properly. That’s just because I’m greedy and by the time it comes out of the oven I want to just put my face in the lasagne pan.  This is a vegetable lasagne without any weird mycro-protein-whatever-textured-stuff… just vegetables & tomatoes, with a homemade white sauce (made with lactofree milk & cheese, and gluten free flour).  I have been known to make my own pasta sheets for this but tonight I used sainsburys gluten free pasta sheets (dry).

Ingredients:

  • for the vegetables…

2 small yellow onions, finely chopped

1 small red pepper, finely chopped

2 good sized courgettes, chopped

2 cloves garlic, minced / finely chopped

500g carton of tomato passata (sieved tomatoes)

1 bay leaf

1/4 tsp basil

1/4 tsp oregano

1/4 tsp mustard powder

  • for the sauce:

20g plain gluten free flour

200ml stock (COLD!)

200ml lactofree milk

knob of ‘butter’ (or dairy free spread)

100g grated lactofree cheese

black pepper & parsley to taste

  • also…

250g dry lasagne sheets

100g grated lactofree cheese for the top

Method:

Preheat the oven to 200 degrees and start with the vegetables…

  • in a large pan, heat the onion and pepper in a little oil until they start to soften
  • add the courgette and heat for around 5 minutes until it softens
  • add the garlic, stir through, and then add the passata
  • stir in the basil, mustard and oregano, and add the whole bay leaf
  • bring this to a simmer and heat for 10 or 15 minutes before turning off the heat

Meanwhile sort the cheese sauce…

  • add a little milk to the flour and whisk until there are no lumps, then add the rest of the milk
  • mix in the stock, and pour it all into a cold saucepan
  • add the butter to the pan, and heat very gently, whisking, until it comes to a simmer
  • stir in the cheese before adding the parsley and black pepper to taste
  • keep it on a gentle heat, and keep an eye on it while you begin to assemble the lasagne

To layer the lasagne…

  • oil / grease a lasagne pan (24x28cm works well) and cover the bottom with the pasta sheets
  • onto that add a layer of vegetables, then a little cheese sauce on top of that
  • repeat the pasta – vegetables – cheese sauce layering until you come to your last sheets of pasta
  • top the final sheets of pasta with a thick layer of cheese sauce, then sprinkle over the grated cheese
  • pop this in the oven for 30 minutes

Once it’s cooked and the cheese is golden brown, take it out of the oven, and ideally let it rest for 20 minutes – this will allow the layers to firm up and it will be easier to cut and serve… me, I don’t have the patience for that, but if you’re cooking for guests you might want to.

This is one of those dishes that’s so tasty and satisfying, it really doesn’t need meat (or ‘fake’ soya-protein-pretend-meat).  This recipe might come in useful to any omnivores looking to give up meat for lent! :)

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