Gluten Free Mac n Cheese | Easy Recipe | Stovetop Recipe | No Oven | Cheesy and Creamy

Boiling the Pasta:

1. Take 6-8 cups of water in a large pan.
2. Add salt and oil into it and let it boil.
3. Once the water comes to a boil, add Wheafree Tri-colour Macaroni to it.
4. Boil it for 4-5 minutes on high flame.
5. Check the pasta with a fork or with your fingers; make sure the centre part is not dry. Keep the pasta a bit undercooked as it will be cooked again later.
6. Drain off the water and keep it aside.
7. Add a little oil and toss the pasta so that it doesn’t stick.

Making the Corn Flour Slurry:

1. Take Wheafree Corn flour in a small bowl
2. Add water and mix making a smooth, lump free slurry mixture.
3. Keep it aside.

For Making the Mac 'n' Cheese:

1. Heat up the butter in a pan on medium flame.
2. Add oil so that the butter does not burn.
3. Add garlic and sauté till it becomes aromatic.
4. Then add onions and fry till it turn translucent.
5. Add carrots, cook for a few minutes then add capsicum and bell peppers.
6. Sauté for a minute or two, making sure the vegetables are still crunchy.
7. Add salt, white pepper and chilli flakes (according to your taste) and mix properly throughout.
8. Add milk, mix and let it boil a few minutes.
9. Add the pre-prepared Wheafree Corn Flour slurry.
10. Cook until the sauce thickens and has a smooth and creamy texture
11. Add boiled Wheafree Tri-colour macaroni. Stir with light hands and mix into the sauce.
12. Now add cheese.
13. Mix well making sure everything is well blended.
14. Add oregano and mix it well.
15. Transfer into a bowl.
16. Serve hot with some cheese, oregano and chilli flakes garnished on top.