- 20 minutes
- 20-25 minutes
|3½ cups macaroni|
|2 tbsp extra virgin olive oil|
|3 tbsp Liddells Lactose Free Cream Cheese|
|3 tbsp cauliflower or wholemeal flour|
|300g Liddells Lactose Free Shredded Cheese|
|3 cups Liddells Lactose Free Milk (any variety)|
|2 tbsp dijon mustard|
|¼ cup rice or breadcrumbs|
|frozen peas, optional|
Bring a large pot of salted water to the boil, cook the macaroni to al dente.
Meanwhile, heat oil in a small pan over low heat, add cream cheese and stir constantly until melted.
Add flour and cook, stir constantly for a few minutes. If flour becomes gluggy, grab a hand stick blender and blitz for a minute, works a treat!
Gradually stir in milk and whisk for 4-5 minutes, until sauce is thick and smooth.
Stir in half the cheese and dijon mustard. Season with salt & pepper to taste.
Add pasta, (if using peas, pre boil before adding) to the sauce and stir well to combine.
Pour pasta into an oven proof dish. Sprinkle breadcrumbs and remaining cheese on top.
Bake in a 180 degree oven for 20-25 minutes or until golden and crisp on top. Serve immediately.