Dinner, Kid-Friendly

Gluten Free Mac ‘n’ Cheese with Roasted Tomatoes, Onions and Peppers

Step 1 of 5

Add the macaroni to the Combi Pan, in a large bowl whisk together the double cream and gluten free plain flour until smooth. Gradually whisk in the remaining ingredients, except for cheeses then pour over the macaroni.

LEVEL 1 (Combi Pan)

450g gluten free macaroni
175g grated Cheddar
175g grated Gruyère
75g grated Pecorino Romano, plus extra to serve
250ml double cream
100g gluten free plain flour
600ml milk
500ml vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

LEVEL 1 (Combi Pan)

15oz gluten free macaroni
6oz grated Cheddar
6oz grated Gruyère
2oz grated Pecorino Romano, plus extra to serve
8fl. oz double cream
3oz gluten free plain flour
21fl. oz milk
17fl. oz vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

Step 2 of 5

In a medium bowl, stir the cheeses, and stir in two-thirds of cheese to macaroni mixture until combined then sprinkle over the remaining third. Insert combi pan into Level 1.

LEVEL 1 (Combi Pan)

450g gluten free macaroni
175g grated Cheddar
175g grated Gruyère
75g grated Pecorino Romano, plus extra to serve
250ml double cream
100g gluten free plain flour
600ml milk
500ml vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

LEVEL 1 (Combi Pan)

15oz gluten free macaroni
6oz grated Cheddar
6oz grated Gruyère
2oz grated Pecorino Romano, plus extra to serve
8fl. oz double cream
3oz gluten free plain flour
21fl. oz milk
17fl. oz vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

Step 3 of 5

Add the Level 2 ingredients into a large bowl and toss to coat. Transfer to the bake tray. Slide the tray into Level 2.

LEVEL 1 (Combi Pan)

450g gluten free macaroni
175g grated Cheddar
175g grated Gruyère
75g grated Pecorino Romano, plus extra to serve
250ml double cream
100g gluten free plain flour
600ml milk
500ml vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

LEVEL 1 (Combi Pan)

15oz gluten free macaroni
6oz grated Cheddar
6oz grated Gruyère
2oz grated Pecorino Romano, plus extra to serve
8fl. oz double cream
3oz gluten free plain flour
21fl. oz milk
17fl. oz vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

Step 4 of 5

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 200°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 29 minutes before cooking).

LEVEL 1 (Combi Pan)

450g gluten free macaroni
175g grated Cheddar
175g grated Gruyère
75g grated Pecorino Romano, plus extra to serve
250ml double cream
100g gluten free plain flour
600ml milk
500ml vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

LEVEL 1 (Combi Pan)

15oz gluten free macaroni
6oz grated Cheddar
6oz grated Gruyère
2oz grated Pecorino Romano, plus extra to serve
8fl. oz double cream
3oz gluten free plain flour
21fl. oz milk
17fl. oz vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

Step 5 of 5

Once cooking is complete, remove tray and pan. Stir the cooking juices from the vegetables into the pasta. Serve immediately with a little extra Pecorino on top and torn basil leaves.

LEVEL 1 (Combi Pan)

450g gluten free macaroni
175g grated Cheddar
175g grated Gruyère
75g grated Pecorino Romano, plus extra to serve
250ml double cream
100g gluten free plain flour
600ml milk
500ml vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

LEVEL 1 (Combi Pan)

15oz gluten free macaroni
6oz grated Cheddar
6oz grated Gruyère
2oz grated Pecorino Romano, plus extra to serve
8fl. oz double cream
3oz gluten free plain flour
21fl. oz milk
17fl. oz vegetable stock
1 garlic clove, peeled, minced
1 tsp paprika
1 tsp English mustard powder
1/2 tsp ground nutmeg
Salt and pepper, as desired

LEVEL 2 (Bake Tray)

2 red peppers, cut into 8 strips each
2 red onions, peeled, cut into 8 wedges each
6 vine tomatoes, halved
2 tbsp olive oil
1 tsp finely chopped fresh oregano leaves
Sea salt and pepper, as desired
Fresh, torn basil leaves to serve

Compatible with

Ninja Combi All-in-One Multi-Cooker, Oven & Air Fryer

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

LEVEL 1 (Combi Pan)

LEVEL 2 (Bake Tray)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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