Macaroni Cheese with Tomatoes
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, EF, SF*, FF, NF, V
Recipe Kindly supplied by Orgran
Ingredients
4 fresh tomatoes
6 cups Orgran Rice and Corn Macaroni
1 large onion, peeled and diced
1 bay leaf
pinch of salt
2 cups tasty cheese*, grated
60g Nuttelex margarine
½ cup of freshly chopped parsley
90g Orgran wheat free/gluten free plain flour
2 cups (500mL) milk
salt and pepper to taste
Method
Preheat oven to 100°C (low
setting) and put in large oven-proof dish.
Prick tomatoes and place them into pot of boiling water for 5
minutes. Peel off skin and cut into rough medium-sized chunks.
Place macaroni, onion and bay leaf in large saucepan of boiling
water with pinch of salt.
Stir gently now and again with wooden spoon, until cooked (6-8
minutes).
Drain the water off into a bowl (and keep), put macaroni in the
warmed dish, cover and keep warm in oven.
To Make White Cheese Sauce
Melt margarine in pan on low heat, stirring with
wooden spoon.
Add flour, stirring all the time so there are no lumps.
Add the milk, stirring to smooth mixture. If it is too thick,
add a little of the water you set aside from the macaroni (throw
remainder away) stirring all the time.
Add 2/3 of the cheese and tomatoes, stirring constantly.
Add 2/3 of the parsley and stir.
Add salt and pepper to taste.
Preheat grill to hot.
Add the sauce to the macaroni, sprinkle remainder of cheese on top
and put under grill until brown.
Garnish with remaining parsley. Serve hot.
* Check labelled ingredient for suitability.
Click the following links to view products
in-store:
Orgran Rice & Corn Macaroni
Orgran Plain Flour
Rock
Salt
Go to the Home Page of our E-Store...
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