500g pack gluten free penne
1 tbsp chopped chives
85g lactose free butter
85g rice flour
2 tsp ready-made English mustard
good grating nutmeg
1l lactose free milk, plus a bit extra
350g pack lactose free mature cheddar, grated
400g bag spinach
Heat oven to 190C/170C fan/ gas 5. Boil the gluten free pasta for 10 mins, then drain.
Meanwhile, put the lactose free butter, rice flour, mustard, nutmeg and lactose free milk in a large pan with some seasoning.
Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently.
Remove from the heat and stir in two-thirds of the cheese.
Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water.
Stir into the sauce with the gluten free pasta, chives and some seasoning.
If necessary, add a little extra lactose free milk to loosen.
Divide between 2 ovenproof dishes and scatter the remaining cheese on top.
Bake for 40 mins until golden, or cool to freeze.
Recipe adapted from: Good Food