Vickys Baked Mac 'n' Cheese, GF DF EF SF NF This is so easy to make GF! I used GF penne and panko gf breadcrumbs. I also had leftover turkey, onion, and broccoli to add as well.

Ingredients of Vickys Baked Mac 'n' Cheese, GF DF EF SF NF

  1. It's of 'Cheese' sauce.
  2. Prepare 450 grams of white potatoes, diced.
  3. You need 175 grams of onion, chopped.
  4. You need 150 grams of carrots, chopped.
  5. Prepare 70 grams of cashew nuts or aubergine.
  6. You need 75 grams of sunflower spread / butter.
  7. It's 8 tbsp of nutritional yeast.
  8. Prepare 2 tbsp of lemon juice.
  9. You need 1 tbsp of dijon mustard.
  10. Prepare 1/4 tsp of paprika.
  11. It's 1/4 tsp of cayenne pepper.
  12. It's of salt & pepper.
  13. You need of Topping.
  14. Prepare 450 grams of gluten-free dried macaroni pasta.
  15. It's 50 grams of day old gluten-free breadcrumbs.

Vickys Baked Mac 'n' Cheese, GF DF EF SF NF step by step

  1. Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish.
  2. Put the cashews in a bowl and cover with boiling water. Set aside.
  3. Put the potatoes, onion and carrots in a large saucepan and cover with cold water.
  4. Being to the boil and cook for 15 minutes or until the veg is cooked through.
  5. Drain the cooking water off into a jug or bowl. You'll need it in a minute.
  6. Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too.
  7. Puree until smooth then season to taste with salt & pepper and blitz again to incorporate.
  8. Boil the pasta in heavily salted water for 8 minutes so it's just undercooked.
  9. Drain the pasta then gently stir in half of the sauce mixture.
  10. Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray.
  11. Bake for 30 - 35 minutes then put under the grill for a minute to brown the top.
  12. The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder.
  13. You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients.

You'll never want the boxed stuff ever Mac n cheese is a staple in our home. I made it and my boys enjoyed it although there was a 'curdling' consistency to the sauce mix. I love this bake and it's just as delicious served with custard as a dessert. Great recipe for Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake). A fond childhood memory is going to my grannies house after school and getting a slice of ginger cake, thickly spread with butter to eat as I.

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