Dairy Free Creamy Macaroni Cups

Method

• 1)

  Preheat your oven to 350 F.

• 2)

  Put a pot of water on high to boil, once boiling, cook your macaroni in salted water a couple of minutes shy of the instructions on the packet. Once it’s cooked, drain and set aside.

• 3)

  While your macaroni cooks, put another pot on the stove on medium and melt the margarine in it.

• 4)

  Once it’s melted add the cornflour and stir till combined then slowly add the milk stirring with a whisk to avoid lumps.

• 5)

  Once all the milk is added keep stirring while it thicken up so it doesn’t stick to the bottom of the pot. This will take about 7 minutes.

• 6)

  Wash and chop up the spinach, parsley, bell pepper and mushrooms.

• 7)

  In a large bowl mix up the cooked macaroni, the thickened sauce, the chopped vegetables and add some salt and pepper to taste.

• 8)

  Get out a couple of muffin trays and place a piece of ham in each muffin mould, push down as best you can.

• 9)

  Scoop the macaroni sauce mix into each ham lined muffin moulds until you’ve used up all the filling. If you like top each with an allergy free cheese alternative, we use Daiya.

• 10)

  Bake the cups in the oven for 20 minutes and allow to cool ahead of eating.