Lactose-Free Macaroni Cheese

Make the roux (cheese sauce base):

1. Add 2 tablespoons of olive oil and 2 tablespoons of gluten-free plain flour to a medium saucepan.
2. Whisk together until smooth.
3. Place over medium heat and cook for 2–3 minutes, whisking occasionally, until the mixture turns lightly golden and thickens slightly.

Add the lactose-free milk:

1. Slowly add 500ml lactose-free milk, a little at a time.
2. Whisk continuously as you add the milk to avoid lumps.
3. Keep stirring until you have a smooth white sauce.
4. Continue cooking the sauce over medium heat for 2 more minutes, until it’s thick enough to coat the back of a spoon.

Add flavour:

1. Stir in 100g grated Parmigiano-Reggiano and Dijon mustard.
2. Cook for 1–2 more minutes, stirring, until the cheese is fully melted.
3. Season well with salt and pepper to taste.
4. Turn off the heat.

Cook the pasta:

1. Meanwhile, bring a large pan of water to the boil.
2. Add 250g gluten-free macaroni (or another short pasta) and cook for 8–10 minutes until just al dente.
3. Drain the pasta well, then stir it into the cheese sauce.

Assemble and grill:

1. Preheat your grill to medium heat.
2. Pour the cheesy pasta into a baking dish and spread it out evenly.

Add the crunchy topping:

1. In a small bowl, mix together:
2. 30g gluten-free breadcrumbs, smoked paprika or cayenne pepper and remaining Parmigiano-Reggiano
3. Sprinkle the breadcrumb mixture evenly over the macaroni cheese.

Grill to finish:

1. Place the dish under the grill for 5–8 minutes, or until the topping is golden and crispy.

Serve and enjoy:

1. Serve hot, ideally with a sharply dressed green salad on the side for a refreshing contrast.