Gluten Free Macaroni and Cheese

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12oz (340 grams) Gluten Free Elbow Pasta (cooked al dente)

4 Tablespoons Butter
4 Tablespoons Gluten Free Flour
2 Cups Milk
2 Cups Mozzarella Cheese, Grated
1/2 Cup Sharp Cheddar, Grated
1/2 Cup Parmesan Cheese, Grated
Salt and Pepper
Pinch of Nutmeg

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METHOD

Preheat oven to 375F or 190C

1. Cook pasta according to packaging but make sure to cook it al dente and not completely soft. Drain and set aside.
2. Melt butter in a medium sized saucepan.
3. Add flour to melted butter and cook for 1 minute.
4. Remove from heat and whisk in milk, carefully stirring until smooth and no lumps
5. Add back to medium heat and continuously stir until roux thickens and coats the back of the spoon.
6. Once thick, add 1.5 cups of grated mozzarella cheese, 1/4 cup cheddar cheese and 1/4 cup of the parmesan cheese and stir until cheese is melted and mixed evenly.
7. Season with salt, pepper and nutmeg
8. Remove from the heat and mix in the cooked pasta.

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9. Transfer to a 13 x 9 pyrex, or oven proof dish, and top with remaining cheese.

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10. Bake for 20-30 mins until side are bubbling and top gets browned.

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Milk tart (Melktert)

Melktert is a South African custard tart. It does not require any baking.

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INGREDIENTS
1 pkt tennis biscuits or graham crackers. Tennis biscuits have coconut in them so I would add some dessicated coconut if you are using graham crackers
4 tbls butter or margarine.

1. Crush the biscuits/crackers till powdery.
2. Add the melted butter/marg and mix well.
3. Press the mixture into the bottom and up the sides of a large pyrex rectangular dish until the entire dish is coated with an even layer.

FILLING
4 cups milk
2 1/2 tbls flour
2 1/2 tbls cornflour
1 cup sugar
2 eggs
5 ml vanilla extract
1 tbls butter/margarine
cinnamon

1. Pour the milk and sugar in a saucepan and bring to the boil.
2. Mix the eggs, flour, cornflour & vanilla together in a separate mixing bowl.
3. Remove the boiling milk from the heat and slowly add to the egg mixture stirring all the time.
4. Return the mixture to the saucepan and put it back on the heat, stir until the mixture thickens to a thick custard (coats the back of the spoon).
5. Add the butter/margarine and beat in.
6. Pour into the biscuit/cracker shell.
7. Sprinkle with cinnamon to coat the surface.
8. Allow to cool and refrigerate before serving.
9. Remove from the fridge 10 minutes before serving.