Bechemel sauce - click here for recipe
250g lactose free mature cheddar
50g parmesan (or vegetarian alternative)
280g good-quality gluten free macaroni*
1 tsp mustard
Put a pan of water on to boil. Tip the gluten free macaroni into the boiling water, stir and bring it back to the boil.
Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking.
While this is cooking, start the sauce. click here for recipe.
When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate.
Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth.
Lower the heat and simmer for about 4 mins until glossy, stirring every now and then.
Remove from the heat and stir in the lactose free cheese and mustard, then beat in 5 tbsp lactose free milk, or enough to give a slack coating consistency.
Taste and season (you shouldn’t need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate.
Drain well, then gently mix it into the sauce and stir to coat completely.
If necessary, adjust the consistency again with lactose free milk.
There should be enough sauce to coat the macaroni thickly and liberally.
Place the macaroni cheese into a baking dish, scatter over the Parmesan.
Heat through in the oven for 12-15 mins until beginning to bubble around the edges.
Let it all settle for 1-2 mins, then serve while still piping hot.
Recipe adapted from: Good Food