light (Gluten-Free) Macaroni Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A spur of the moment experiment! Ingredients:
1 1/2 cups frozen spinach |
1 onion, finely chopped |
1 (375 ml) can evaporated skim milk |
1 egg, beaten |
1 teaspoon cumin seed |
1 teaspoon garlic salt |
black pepper |
250 g macaroni (i used gluten-free) |
1 1/2 cups edam cheese, grated |
Directions:
1. Preheat oven to 180 degrees.
2. Whilst oven heats, place spinach, onion and evaporated milk in a large pan on the stove. Mix.
3. Add beaten egg. Mix.
4. Add cumin seeds, garlic salt and pepper. Mix.
5. Heat these ingredients gently.
6. Add macaroni (which I didn't pre-cook. Mix.
7. Add cheese. Mix.
8. Allow cheese to melt, then transfer all ingredients to baking dish. You may want to sprinkle some cheese on the top.
9. Place in oven for 15-20 minutes.
10. Serve with green salad if desired.
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