4 slices pancetta or bacon, chopped
400g gluten free macaroni or other short pasta
500ml pot lactose free double cream
200g Gruyère or mature cheddar, grated
2 tsp Dijon mustard
green salad, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Put the bacon in a dry frying pan, and cook for a few mins until crisp.
Bring a large pan of salted water to the boil and cook the gluten free pasta following pack instructions until al dente.
Drain, reserving a ladleful of the pasta cooking water for later.
Meanwhile, put the lactose free double cream and half the cheese in a saucepan, stir together and gently warm through until the cheese has melted.
Take off the heat, stir in the mustard and some seasoning to taste.
Tip the drained gluten free pasta into a large baking dish and stir in the cheese sauce, adding some of the pasta cooking water if it looks a little dry.
Sprinkle the cooked pancetta over the top, then scatter over the remaining cheese.
Bake for 20 mins until the top is golden and bubbling, then serve with a salad, if you like.
Recipe adapted from: Good Food