Gluten Free Vege Mac n Cheese

Here is my new spin on macaroni cheese... I have never made it gluten free before
it actually turned out rather well... and I am a bit more nutritionally conscious these days
so its fun to add in a few vegetables to make it go future and it tastes great

Whats in it?

2 cups gf Pasta
1/2 cup peas
1/2 onion
1/4 red pepper
3 Bacon rashers
1 Cup of spinach (chopped)
2 Sundried tomatoes
Butter
1 pinch of gf Mustard Powder
1 pinch of gf Canyanne Pepper
Salt and Pepper to Season
1 Cup Milk
2 Cups of Cheese
Herbs
Minced Fresh Garlic
2 Tablespoons of GF flour

Lets make Mac 'n Cheese:

In a pot add melt 2 tablespoons of butter with 1/2 teaspoon of minces garlic, gradually sprinkle in around 2 tablespoons of gf flour while stirring, until the mixture starts to become sticky, and thicker. Cook this mixture for 2 minutes stirring until it bubbles. Start to add milk a little at a time, stirring until it thickens, until you have made the desired quantity of sauce add as much milk is needed (1 to 1 1/2 cups). While this is cooking and thickening, boil water, and cook pasta, chopped onion, peas and capsicum in the pot until cooked.

Once the sauce is thickened, add fresh herbs, bacon and seasoning and cook until bacon is cooked, add salt, pepper, to the mix, and stir.

Add 2 cups of cheese to the mixture, then combine with the cooked vegetables and pasta, Add the spinach and allow to wilt from the heat.

I like to let this dish sit for a few minutes soak up all the flavor... its also great for leftovers the next day! You can either serve immediately or reheat later!

Hope you enjoy my little science experiment...I really like this new take on an old classic!

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