Macaroni Cheese Bites
Like lots of families on the weekend, a trip to the local market has become a bit of a happy routine. Our Farmer’s Market in the neighbourhood school playground is terrific - often cheaper than supermarkets and a chance to touch and feel the produce as well as having a natter with the stallholders.
It’s important to not get too blissed out by the whole Farmer’s market shopping experience though - many producers of the packaged foods at the market claim that their food is ‘completely natural’. Generally people don’t like to be questioned about this - I’ve encountered many an eye roll when I start grilling them. And many times the products actually turn out to have sugar hidden in them. So frustrating! You have to check and double check.
I've mistakenly fallen for the beautiful, natural packaging or the promise of being organic - only to find on closer inspection the words ‘raw cane sugar’ hidden within the ingredients when I unpack at home.
Here is a wonderful recipe using fresh Parmesan from the stalls at the local market... Super easy to make, they can be used in lunch boxes, for picnics and as a delicious side to any supper.
110 grams of macaroni (Waitrose and Sainsbury's stock a gluten free version)
1/4 cup of rice milk ( Could use any type of milk... )
Pinch of salt
1 tbsp of Nutritional yeast( great to have in your cupboard.. )
170g of grated Parmesan
Grease a muffin tin, getting into all the corners and then preheat the oven to 200 degs. Cook the macaroni until al dente in a pan of salted water. Drain the pasta and place back in a saucepan andadd all the other ingredients to it. Stir slowly over a low heat until all of the cheese melts. Place the mixture into the muffin tins and and then bake in the oven for 20 minutes.
Make sure you leave the cups in the tin for at least ten minutes to stop them falling apart and then pop them out with a knife.