Macaroni cheese was the first thing Kelly Gibney learnt to cook as a kid.
Her gluten-free mac & cheese is "a more wholesome spin on a comfort food classic".
No-one in Kelly's family is coeliac, but she sometimes cooks gluten-free for variety.
"Whether you have an intolerance [to wheat] or not, I think it's great to mix it up."
Recipe: Gluten-free Macaroni Cheese
Gluten-free pasta (Kelly uses Ceres Organics) holds up beautifully against traditional pasta in this dish - you won't miss the gluten, she says.
"There's no gritty texture. It doesn't make any difference at all."
Using cauliflower puree instead of bechamel sauce is a good way to get some veges in, she says.
Cheddar cheese is the only dairy included, which is "quite a nice way to lighten the dairy load."
Kelly says this gluten-free, vege-added mac & cheese is the only one her six year old knows – and loves.
"It's such a good stand-in."
Kelly Gibney is the author of the cookbook Wholehearted.
You can find more of her recipes – including the popular Portobello mushroom & lentil bolognese with zucchini noodles and kids banana & coconut cake – on her blog.