This dish serves 4 hearty portions. And all you need is,
200g gluten free macaroni
500ml boiling water
1 tbsp olive oil
25g fresh chives, chopped
200g wafer thin ham, chopped into small pieces
300ml oat milk
6 tbsp gluten free plain flour
70g cheddar cheese, chopped
40g Red Leicester cheese, chopped
2 tbsp nutritional yeast
1.) Preheat the oven to 170 degrees (fan). Place the water in a saucepan and leave until it begins to boil. Submerge the pasta and leave to boil for 10-12 minutes.
2.) Using another saucepan, add the olive oil, chives, ham and salt and pepper on a medium temperature. Stir for about a minute until the ham begins to sizzle.
3.) Add the milk and stir again. Leave to simmer for another minute. Using a whisk, slowly stir the flour into the milk with each tablespoon. This will eventually thicken up and turn into a bechamel sauce (you can add more milk if you need to); once it does, throw in the cheddar cheese to melt and switch off the gas.
4.) Drain the boiled pasta and mix it into the sauce. Then pour the pasta in a pre-greased casserole. Sprinkle nutritional yeast, cover the dish in tin foil, and bake for 25 minutes. Take the foil off and bake for another 5 minutes until the pasta is golden and crisp. Leave to cool for a few minutes and serve!