Today’s guestpost is another FODMAP free recipe for those with food intolerances and looks delicious. Food tolerances or no food tolerances…. I’d like to tuck into that right now!
Macaroni and cheese is a classic family favourite. Sometimes nothing beats a hot, bubbling, stringy mac and cheese, and with FODMAP free ingredients, this is one you can enjoy without having to sacrifice on taste. Anyone suffering with IBS can find it hard to give up their favourite food, a low FODMAP diet can help you still eat some of your favourite meals or find a substitute.
This meal is really simple, and can even be cooked in advance and simply reheated. For those who haven’t tried macaroni and cheese, it is similar in many ways to lasagne – it’s all about layering, only this dish leaves out the mincemeat and tomato layers so it’s a lot simpler to make, and doesn’t leave you with as much washing up afterwards either! Ideal for rushed, busy days when all you want is something wholesome, serve with salad for the extra crunch. Simply follow these instructions for a delicious and warming feast.
- 1 pack of plain Gluten Free Crackers
- 450g of macaroni
- 4 tablespoons of dairy free butter
- 1kg of grated lactose free cheddar cheese
- 2-3 cups lactose free milk
- salt & pepper to taste
Preheat your oven to 180 degrees.
Cook your pasta according to the directions on the package. Once cooked rinse with cold water.
Spray a large casserole dish with non-stick cooking spray.
1 Crush the crackers into small crumbs.
2 In the bottom of the dish spread a thin layer of crushed crackers.
3 Layer a third of the cooked pasta over the cracker crumbs.
4 Dot with butter
5 Season with salt and pepper
6 Spread a third of the grated cheese over the top
Repeat directions 1 to 6 twice until you have three even layers of cracker crumbs, pasta, butter and cheese.
Pour you lactose free milk over the dish. Milk should fill half way up the layers, so feel free to use less or more milk depending on how deep your dish is.
Sprinkle the remaining cracker crumbs over the top, season to your requirements and then place into the preheated oven.
Bake for 45 minutes to an hour, or until the cracker crumbs are toasted golden brown and the cheese is bubbling and beginning to crust.
Remove the dish from the oven and leave to stand for five to ten minutes before serving.
If you think you may have a food intolerance be sure to check out YorkTest.
Image Credit – http://www.flickr.com/photos/naotakem/