Melt butter in a saucepan over medium-low heat. In a large sauce pan melt the butter, then add flour and whisk until combined. Bring water to a boil cook macaroni to al dente stage according to package directions. Reduce heat to medium-low and add the salt, pepper and mustard powder. Add the flour and stir until no pockets of flour remain and the flour taste cooks outone minute. Place on a sprayed baking sheet and roast for about 15 -20 minutes. In an oven-safe 10' or larger skillet, melt the butter over medium high heat. Wash and cut cauliflower into small florets. Gently fold in the roasted cauliflower until they are all coated with the cheese sauce.
#Gluten free macaroni and cheese with almond milk full
Lower the heat to low then add in the cheese is melted and mixture has thickened. 180g gluten free macaroni pasta 30g salted butter 30g gluten free plain flour OR cornflour 240ml milk 60g full fat cream cheese 90g cheddar cheese 1-2.Pour in the milk as you whisk over medium high heat. Add in the salt and pepper.In a large sauce pan melt the butter, then add flour and whisk until combined.Generously spray the cauliflower florets then roast for 15 -20 minutes at 450F. Wash and cut cauliflower into small florets.Make sure you melt your cheeses well and get the sauce to the perfect consistency before folding in the roasted cauliflower.When you roast, try to get the cauliflower a little extra crispy for better texture and prevent them from getting too mushy when folding into the sauce.It’s a great idea to season the florets as they roast, right before you broil, with some salt and black pepper, or spices of your choice, to help give added flavor.
Or add some paprika, chili flakes, or drizzle some sriracha over your plate.
You can choose to cook this up layered in a Pyrex and serve it warm so everyone can revel in its cheesy glory! Or, you can cook it as I did in one pot and serve it up in individual plates.
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