A quick and easy family dinner that ditches the gluten but keeps the comforting creaminess we all love.
Suitable for Gluten-free | Vegetarian
Serves 4
Prep time 20 minutes
Cook time 25 minutes
Ingredients
- 300g gluten-free macaroni or small penne *
- 40g butter
- 40g gluten-free plain * white flour blend
- 8 cherry tomatoes, halved
- 450ml semi-skimmed milk
- ½ tsp mustard powder
- 150g strong cheddar, grated
- Scraping of nutmeg *
* Available at Holland & Barrett
Method
Step 1
Heat the oven to 190ºC/170ºC fan/gas mark 5. Cook the pasta for about two thirds of the recommended time and drain. Tip back into the pan.
Step 2
Meanwhile, melt the butter and flour together in a small pan to make a roux. Turn the heat off, gradually blend in the milk to make a smooth sauce, then return to the heat and whisk gently for about 5 minutes until the sauce thickens slightly. Whisk in the mustard powder and two thirds of the cheese and allow to melt, then season the sauce with salt, pepper and a little nutmeg.
Step 3
Pour the sauce over the pasta and mix well. Turn into a baking dish and scatter the remaining cheese over. Top with the halved cherry tomatoes and cook in the oven for about 25 minutes until golden and bubbling. Serve with a green salad.
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