Bacon Macaroni Cheese
Gluten-free, Dairy-free, Vegetarian/vegan optional, Nut-free
Equipment
- Oven
- Baking dish (40 cm x 27 cm)
- Saucepan
- Wooden Spoon
- Frying pan
- Spatula
- Whisk
- Bowl
Ingredients
- 95 grams GF bread ~3 slices
- 3 tbsp Dairy-free butter
- 500 grams GF macaroni pasta
- 4 tbsp Cornflour
- 400 ml Dairy-free milk Recommended: oat, soya or almond
- 200 ml Single cream Recommended: soya
- 300 grams Dairy-free cheese Grated
- 60 grams Cream cheese
- 15 grams Nutritional yeast Optional
- 4 strips Bacon Optional
- 1 tbsp Olive oil For frying
Instructions
- Pre-heat oven to 160 °C (fan)
- Chop the bacon strips into small chunks
- Bake bread (or toast) for 5-6 minutes then set aside
- Whilst the bread is baking, boil the macaroni pasta for 5 minutes then set aside
- Heat oil in a frying pan and cook the chopped bacon completely
- In a saucepan, add the butter and melt on a low-medium heat
- Add the dairy-free milk and single cream to the saucepan and continue to heat through whilst mixing with a wooden spoon
- In a separate bowl, add the cornflour with a dash of water and whisk until there are few/no lumps
- Add the cornflour to the saucepan and begin to whisk
- Create a roux by adding in the grated cheese and cream cheese, to the saucepan, and whisk until the cheese melts to thicken the sauce and there are no lumps
- Add the macaroni, roux (sauce) and bacon to the baking dish and spread out evenly
- Add the bread to the top of the macaroni cheese by crumbling it with your fingers
- Optional: add the nutritional yeast to the top of the macaroni cheese also
- Bake for 20-22 minutes then leave to cool slightly before serving
- Enjoy!
Notes
- Substitute for cheese & cream cheese mix: 400g cheese
- Suitable for home freezing (up to 3 months)
- Store in an air-tight container in the fridge for up to 5 days
- Calories include both toppings (and optional bacon)