Don’t let allergies get in the way of deliciousness – try this fabulous dairy-free remake of macaroni and cheese.
Ingredients
- 250g dried macaroni pasta
- 250g broccoli, trimmed, cut into small florets
- 20g Nuttelex spread
- 2 tablespoons plain flour
- 2 cups reduced-fat soy milk
- 100g soy cheese, grated
- 100g sliced leg ham, diced
- 4 green onions, trimmed, thinly sliced
- Salad leaves, to serve
- Fresh flat-leaf parsley, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6 cup-capacity baking dish. Cook pasta in a large saucepan of boiling water following packet directions until tender, adding broccoli for the last 2 minutes. Drain well. Transfer to a large bowl.
- Step 2Meanwhile, melt spread in a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes or until bubbling. Gradually add milk, whisking constantly. Bring to the boil. Cook, whisking, for 5 minutes or until thick. Remove from heat. Stir in cheese. Season with pepper.
- Step 3Add sauce, ham and onion to pasta. Stir to combine. Spoon into prepared baking dish. Bake for 15 to 20 minutes or until golden and bubbling. Serve with salad leaves and topped with parsley.
Nutrition
1889 kj
Energy
15.4g
Fat Total
2.8g
Saturated Fat
6g
Fibre
21.9g
Protein
7mg
Cholesterol
762mg
Sodium
53.4g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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