Basic Macaroni and Cheese

Basic Macaroni and Cheese

Serve as a main or as a side.

INGREDIENTS

• 160 g Cheddar Cheese, grated
• 3 1/2 C Milk
• 2 Tbsp Cornflour
• 1 tsp Chicken Stock
• Pinch of Salt, ground
• Pepper, ground, to taste
• 3 C gluten free Pasta (I used macaroni, however penne or spirals are also great options)

INSTRUCTIONS

1. Cook pasta according to packet instructions, then drain.
2. Meanwhile, add 1/4 C of milk to a ramekin and add the cornflour. Mix well.
3. Heat 3 1/4 C of milk in a pot over medium-high heat.
4. Add the milk & cornflour mixture, and stir constantly, ensuring you scrape the bottom so that the mixture doesn’t stick.
5. Keep stirring until the mixture has thickened, about 5 or 10 minutes, then remove from heat.
6. Add the chicken stock, salt, pepper, and cheese, and mix through so that the cheese melts through.
7. Add the cheese sauce to your drained pasta and mix through.
8. Serve while hot.

SERVE

Garnish with chopped parsley.

ALTERNATIVES

Add some cooked, diced bacon or chicken, or some cooked, cubed mixed vegetables through (i.e. carots, beans, peas, corn (following FODMAP serving size limits).