Macaroni Cheese

Posted on: December 8th, 2016 by Isabels Free From

Gluten free macaroni cheese

This is a quick dish which could become a family favourite.
With a little tweaking the recipe could also be made vegan.

Macaroni Cheese


250g Gluten free macaroni

2 heaped tbsps. of Isabel’s wholemeal all-purpose Cassava flour

40g butter

600ml/1pint milk

A pinch of powder English mustard

A small garlic clove finely chopped or ½ tsp of garlic powder

250g grated cheddar

50g grated parmesan


Cook the macaroni in a large saucepan of salted boiling water as per pack directions. Drain well and set aside.

Melt the butter over a medium heat in a medium size saucepan. Add the chopped garlic, mustard powder and flour and stir to form a roux, cooking for a minute or two.

Lower the heat and gradually whisk in the milk, a little at a time, being careful to avoid the mixture becoming lumpy. Cook for 10-15 minutes until the sauce has thicken and is smooth.

Meanwhile, preheat the grill to hot. Remove the sauce from the hob, add approx. 170g of the cheese and stir into the sauce until the cheese is well combined and melted. At this stage you feel that the sauce is a little too thick, just add a bit more milk.

Add the macaroni to the sauce, mix well and transfer to a deep ovenproof dish. Sprinkle over the remaining cheddar and the parmesan, then place the dish under the hot grill. Cook until the cheese is browned and bubbling.

Serve straightaway.

Other Serving Suggestions

Preparation time: less than 30mins.

Cooking time: 10 to 20mins.

Serves: 4



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