Ingredients

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

Method

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