2-3 cups cooked GF macaroni/pasta
4-5 cups lightly steamed veggies (I used broccoli, cauliflower, carrot, zucchini & asparagus)
3 tablespoons butter/coconut oil
1 onion, diced
3 tablespoons cornflour
1½-2 cups milk (I used rice milk so less is better because it’s watery)
1 cup grated cheese
½ cup almond meal
¼ cup grated parmesan
¼ cup grated cheese
Preheat oven to 180°C. Melt butter/coconut oil in saucepan and sauté onion until tender. Remove from heat. Add cornflour and combine. Gradually add milk, whisking in between each addition until smooth. Return to heat and stir continuously until sauce boils and thickens then stir through grated cheese until melted. In a large (1.5 litre, e.g.) ovenproof dish, combine the pre-cooked pasta & veggies, stirring through the cheese sauce mixture. Top with half of the combined cheeses, then sprinkle over the almond meal, finishing with the last of the cheeses. Bake for 30 minutes until bubbling and golden. Let stand 5 minutes before serving.
Since I am a blasé cook with abnormal nutrition preferences, I often mess around with ingredients and amounts. I prefer much more vege than ‘complex carb’ so where the original recipe asked for 3 cups of pasta & 4 cups of veg, I chose to use 2 and 5 respectively. But I think this recipe would work well as a plain vegetable bake – scrap the past altogether for more nutrient density!
The poorest decision I made was in my choice of milk – which wasn’t really a choice, because I don’t buy cow’s milk. I had to use my rice milk and this proved too watery (especially with the extra fluid from the veggies). If you choose to use rice milk as well, I’d recommend increasing the flour and cheese amounts in the sauce rather than reducing the milk content, or you won’t have enough sauce in which to coat the veggies & pasta. You could also try adding a little mustard powder or cayenne pepper to the sauce if you like it, since it seemed a touch bland to me….but nothing that a touch of Himalayan salt wouldn’t fix!