This Jamie’s Green’s Mac ‘n’ Cheese (Low FODMAP) is an easy idea to convince fussy veg eaters to their consumption. Since most of the beg are blended in the cheesy sauce, they are kind of hidden. The only thing you can’t hide is the colour! But this is a good thing, probably, because you could tell children it is a Shrek, alien pasta etc. It is a wonderful comfort good for all that takes 30 minutes to prepare and 30 minutes to bake but it is truly worth it!
A Low FODMAP Mac and Cheese that is very cheesy and gooey, with crispy bits on the top. The flavour depends much on the type you cheese you use. I used a mature cheddar cheese, but if you prefer, you could also use a milder version. It is also worth to grate your own cheese, it only takes minutes anyway.
“A perfect comfort food for all”
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This recipe for a Green’s Mac and Cheese (Low FODMAP) has been approved by a Low FODMAP dietitian, Evelyn Toner, from London. Find interesting health and nutrition articles on her new blog.
Recipe for this Low FODMAP Green’s Mac and Cheese has been adapted from a great book “VEG” by Jamie Oliver. I often go to this publication to research for my new inspirations, both for Low FODMAP and my family cooking. It is good not only for vegetarians or vegans, but for anybody who decides to eat less meat and top up their fruit and veg intake in a way that is full of flavour and often very interesting, because it offers something different.
You just need to remember that this book is NOT a Low FODMAP recipe book, therefore you need to adapt recipes, probably with a help of your dietitian.
It is available on Amazon in a lower price now:
INGREDIENTS FOR A JAMIE’S GREEN’S MAC ‘n’ CHEESE (Low FODMAP), 2-3 portions:
half a large leek, only green leaves used
100 g broccoli
20 g unsalted butter
1/4 a small bunch of fresh thyme (7 g)
1 tbsp plain gluten free flour
500 ml semi skimmed lactose free milk
225 g dried gluten free macaroni
15 g Parmesan cheese
80 g mature Cheddar cheese
50 g fresh baby spinach
24 g flaked almonds
INSTRUCTIONS FOR A JAMIE’S GREEN’S MAC AND CHEESE (Low FODMAP), 2-3 portions:
Preheat the oven to 180 degrees C.
Wash green leaves of the leek and chop it finely with broccoli stalks. Leave broccoli florets for later. Place them vegetables in a large casserole pot in a medium heat with butter, add thyme leaves and cook gently for around 15 minutes, until the vegetables soften. Just remember to stir it regularly.
Add the gluten free flour, mixing it in. Then gradually ad the milk and cook it for around 10 minutes, mixing, or until the mixture thickens. In the meantime cook the pasta in slightly salted water, boiling it for 5 minutes and drain the water from it.
Grate all Parmesan and most of the Cheddar cheese into the veg and milk sauce and stir in well. Pour it into the liquidiser, add spinach and blend until smooth. If it doesn’t fit into your blender, then do it in batches.
Season the green sauce with salt and pepper and mix it well with pasta and broccoli florets. If the sauce appears too thick, you can add a splash of lactose free milk.
Place all pasta with sauce in an oven proof dish (you can make individual ones), sprinkle leftover cheddar cheese and some flaked almonds.
Bake it for around 30 minutes, until the top will be golden and the sauce will be bubbling away in the sides.
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Jamie's Green's Mac 'n' Cheese (Low FODMAP)
Equipment
- casserole pot
- liquidiser
- baking dish
Ingredients
- half a large leek only green leaves used
- 100 g broccoli
- 20 g unsalted butter
- 1/4 a small bunch of fresh thyme 7 g
- 1 tbsp plain gluten free flour
- 500 ml semi skimmed lactose free milk
- 225 g dried gluten free macaroni
- 15 g Parmesan cheese
- 80 g mature Cheddar cheese
- 50 g fresh baby spinach
- 24 g flaked almonds
Instructions
- Preheat the oven to 180 degrees C.
- Wash green leaves of the leek and chop it finely with broccoli stalks. Leave broccoli florets for later. Place them vegetables in a large casserole pot in a medium heat with butter, add thyme leaves and cook gently for around 15 minutes, until the vegetables soften. Just remember to stir it regularly.
- Add the gluten free flour, mixing it in. Then gradually ad the milk and cook it for around 10 minutes, mixing, or until the mixture thickens. In the meantime cook the pasta in slightly salted water, boiling it for 5 minutes and drain the water from it.
- Grate all Parmesan and most of the Cheddar cheese into the veg and milk sauce and stir in well. Pour it into the liquidiser, add spinach and blend until smooth. If it doesn't fit into your blender, then do it in batches.
- Season the green sauce with salt and pepper and mix it well with pasta and broccoli florets. If the sauce appears too thick, you can add a splash of lactose free milk.
- Place all pasta with sauce in an oven proof dish (you can make individual ones), sprinkle leftover cheddar cheese and some flaked almonds.
- Bake it for around 30 minutes, until the top will be golden and the sauce will be bubbling away in the sides.
