New Mum’s Food Adventures

I winged the recipe. About half a tablespoon of arrowroot powder in cold water. About 50mils cold water to make a slurry. One small carrot grated. Enough to fill an egg pan. It cooks down. and the macaroni is nice and small. I covered the egg pan surface with raw Mac and covered with water and cooked until just soft enough but cooked properly. The reason being it’s gluten free and can become gluggy and yucky. The sauce is molten hot as it has milk and cheese in the mix. I am preparing it. I got one slice of Liddels lactose free cheese and about half a thumb of Gouda.

I cooked the pasta first in an egg pan and set it aside. Because I plan to refrigerate the meal I made extra sauce incase the pasta swells. I don’t want the meal to dry. Once pasta was cooked I put a small amount of butter and finely shredded carrot in the pan. Once cooked down and smelling fragrant and soft I added the slurry and some milk and stirred on a low to medium low heat until thickened. Then turning the heat off but keeping on the element I combined the pasta stirring gently and placed in a small ceramic bowl for reheating later.

Because Mac and cheese can be so hot and it’s Summer in Australia it takes forever to cool down. So I made it early for lunch later. Hopefully he will like it. But he is fussy due to teething. Mac and cheese is nice and soft and gentle on the tummy and teeth.

All the dairy was lactose free. I used Barilla gluten free macaroni pasta elbows. They’re so small and cute 😊

It was very easy and quick to cook. If he likes these I will probably make other dishes with them in the future.

Update: After reheat there was significant pasta swelling but it wasn’t mushy. Definitely recommend only cooking it just enough if you plan to store it.