Macaroni and Cheese With Peas

My family loves mac and cheese but since I have found out I am allergic to wheat I have not had much success with it until I came up with this recipe.I have written it out for a family but since my kids have left home now I split it into 2 casseroles and freeze one in a freezer to oven casserole and just take it out of the freezer and pop it into a cold oven. Turn on to 350°F for about 30 minutes and dinners ready.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 2  cups elbow macaroni (I used gluten free corn macaroni)
• 1  tablespoon olive oil
• 1  medium onion, diced
• 2  celery ribs, diced
• 2  garlic cloves, minced
• 2  cups peas, frozen
• 1 (250 g) package cream cheese
• 1  cup cheddar cheese (extra old)
• 1 1⁄2 cups cheddar cheese (old )

Directions

1. Cook macaroni in large pot boiling salted water as per package directions. Do not overcook.
2. While macaroni is cooking:
3. Saute onion, celery and garlic in 1 tablespoon olive oil over medium heat until onion is translucent, stirring often. Do not brown.
4. When onion mixture is cooked add cream cheese and stir till it is melted.
5. Add extra old cheddar and stir till melted.
6. Mix in frozen peas.
7. Drain cooked macaroni and mix onion cheese mixture into macaroni.
8. Spread into lightly oiled casserole dish and sprinkle with remaining 1 1/2 cups old cheddar.
9. Bake in 350°F oven for 30 minutes till cheese is lightly browned.
10. Enjoy.