Gluten Free Mac 'N' Cheese with Roasted Tomatoes, Onions and Peppers
TIP: Drizzle with a little truffle or chilli oil for extra flavour.
- Contains Dairy
Prepared with
Ingredients
LEVEL 1 (Combi Pan)
- 15oz gluten free macaroni
- 6oz grated Cheddar
- 6oz grated Gruyère
- 2oz grated Pecorino Romano, plus extra to serve
- 8fl. oz double cream
- 3oz gluten free plain flour
- 21fl. oz milk
- 17fl. oz vegetable stock
- 1 garlic clove, peeled, minced
- 1 tsp paprika
- 1 tsp English mustard powder
- 1/2 tsp ground nutmeg
- Salt and pepper, as desired
LEVEL 2 (Bake Tray)
- 2 red peppers, cut into 8 strips each
- 2 red onions, peeled, cut into 8 wedges each
- 6 vine tomatoes, halved
- 2 tbsp olive oil
- 1 tsp finely chopped fresh oregano leaves
- Sea salt and pepper, as desired
- Fresh, torn basil leaves to serve
Instructions
Step 1
Add the macaroni to the Combi Pan, in a large bowl whisk together the double cream and gluten free plain flour until smooth. Gradually whisk in the remaining ingredients, except for cheeses then pour over the macaroni.
Step 2
In a medium bowl, stir the cheeses, and stir in two-thirds of cheese to macaroni mixture until combined then sprinkle over the remaining third. Insert combi pan into Level 1.
Step 3
Add the Level 2 ingredients into a large bowl and toss to coat. Transfer to the bake tray. Slide the tray into Level 2.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 200°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 29 minutes before cooking).
Step 5
Once cooking is complete, remove tray and pan. Stir the cooking juices from the vegetables into the pasta. Serve immediately with a little extra Pecorino on top and torn basil leaves.