PKU Mac & Cheese
This makes 4 large servings, and the leftovers last 2-3 days in the fridge. You can freeze portions after cooking.
15 minutes prep, 30 minutes baking time.
Ingredients
Plenty of boiling water
250g dried PKU macaroni
30g butter (2 Tbsp)
50g PKU flour (3 Tbsp
500ml PKU-friendly milk
250 PKU-friendly grated cheese
1 tsp mustard powder (optional)
1 tsp grated horseradish or finely chopped garlic (optional)
Salt
Panko breadcrumbs add a lovely crunch to the top of this dish. However, they do add protein. You can crumble toasted PKU bread into crumbs for the topping. Or use panko breadcrumbs if your protein tolerance allows.
Cook the pasta
Cooking the pasta is the time sink here, so the first thing to do is put the kettle on. Once the kettle boils, pour the water into a large saucepan and bring it to a rolling boil.
Add a teaspoon of salt, then the pasta, and set a timer for 2 minute less the cooking time on the pasta. (I usually set it for 9 minutes & adjust as necessary.)
Click here for tips on cooking PKU pasta
Make the sauce
While the pasta cooks, take a second saucepan and melt the butter over a low heat. Mustard powder adds an extra 'cheesiness'. Horseradish or garlic add extra flavour too. If you are using any of these, add them now and mix well into the melted butter.
Next, add the flour and mix to a lump-free paste. Gradually add the milk and mix in between additions to avoid lumps. The sauce will gradually thicken. When all the milk is in, it is:
Cheese time!
There are many types of vegan cheese available now, be sure to select one which suits your protein requirements. Add 200g of the low-protein grated cheese. Retain the rest, you will use it soon.
Assemble & bake
While you've been doing all this, your macaroni has been cooking nicely. When it is cooked, drain it and combine with the sauce. Tip it all into a large oven dish, or 4 individual dishes (must be oven-proof!)
Sprinkle over the remaining cheese. If you are using breadcrumbs, add them too. Bake at 200C/180C fan/gas 6 for 30 minutes. Let it sit about 5 mins before serving, as this makes it easier to scoop out.