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Photographer: Jason Hamilton. Stylist: Justine Osborne
Photographer: Jason Hamilton. Stylist: Justine Osborne

Ingredients

  • 250g packet gluten-free spiral pasta
  • 2 tablespoons dairy-free spread
  • 2 tablespoons cornflour (100% corn)
  • 1½ cups (375ml) water
  • 1 cup (250ml) soy milk
  • ½ cup (60g) coarsely grated soya cheese
  • 1 cup (120g) frozen baby peas
  • ½ cup (35g) stale gluten-free breadcrumbs

Macaroni cheese with peas

The Australian Women’s Weekly
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes
Method

Preheat the oven to 200°C (180°C fan-forced).

Cook the pasta in a large saucepan of boiling water until tender; drain.

Meanwhile, melt the spread in a large saucepan, stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in the cheese, peas and pasta.

Pour mixture into an oiled shallow 1.5-litre (6-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for about 25 minutes. Cool before serving.

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