I have been gluten free for about 3 years, and dairy free for about a year. I still intake a small amount of dairy as I don't want my body to completely reject it. I will have it in cooked food as that is all my body can tolerate. As a disclaimer, I guess this recipe is rather lactose free than dairy free. But you could easily find the vegan alternatives to use as I have done and it turns out just as well. One of my favourite things in the world prior to my incapable digestive system piping up, is macaroni cheese. Specifically, my mother's.
It would be requested when coming home from boarding school, uni, Leeds, special events, cosy winter nights. She adds boiled eggs and that is what makes it magical. I sadly can't eat eggs either anymore (I know, why even bother right?!).
Ive taken her recipe and slightly changed the ingredients. If you are of the egg persuasion, may I suggest adding them. I know it looks it, but this was not sponsored by Arla!
You will need:
- 2 tbsp free from butter
- 350g of gluten free penne pasta
- 2 tsp English Mustard
- 3 tbsp gluten free plain flour
- 550ml free from milk (this could be lactose, soya, almond)
- 250g free from cheese (has to be mature but could easily use a vegan alternative)
- 50g free from parmesan (or mozzarella, same as above)
- 4 boiled eggs quartered
Preheat the oven to 180C. Boil the pasta for 2 mins less than stated on the pack. Boil off the eggs and put to the side. Meanwhile, melt the remaining butter in a large heavy based saucepan. Add the mustard, cook for 1 min, then stir in the flour. Cook for another minute, then gradually whisk in the milk until you have a smooth sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar. If it looks a little too thick, slacked off with a splash of the milk.
Add in the pasta, salt and dear god some pepper. Add the chopped eggs, stir through then decant in to an oven proof dish. Top with cheese. Now, I used grated fake parmesan which is why it looks a bit bread crumby. I wouldn't use this in future, I would either use mozzarella or just dairy free cheddar.
Cook for 20-25 mins or until golden brown. Serve with side salad and my favourite addition which is a tangy lemon dressing to cut through the fatty cheese. Mix a splash or two of olive oil, same of white wine vinegar, tsp of dijon mustard, chopped basil, squeeze of fresh lemon and seasoning and voila.