Vegetarian bolognese, mac and cheese bake (FODMAP friendly, gluten free) - George Eats

Ingredients

• 1 X 450-500 g packet firm tofu (frozen the night before)
• 3 tablespoons (60ml) olive oil
• 1 medium fennel bulb or 2 medium carrots (finely chopped)
• 2 tablespoons (40ml) balsamic vinegar
• 2 1/2 tablespoons (50ml) tamari
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1/2 teaspoon cinnamon and allspice
• 1 cup (250ml) red wine
• 2 x 400g tins of plain tomatoes (see notes)
• 75 g (3 tablespoons) butter
• 3 tablespoons gluten free cornflour
• 3 cups (750ml) lactose free milk (plant milk would probably work too)
• 100 g sharp aged cheddar (freshly grated)
• 50 g freshly grated gruyere (or another cheese that is good for melting)
• 75 g finely and freshly grated vegetarian parmesan
• Seasoning (to taste)
• Pinch of nutmeg, optional
• 250-300 g packet gluten free macaroni, cooked al dente
• Additional cheese (for the top (I like a combination of cheddar and gruyere))