Ingredients

100g lactose free butter, plus extra for greasing

500g gluten free macaroni

100g gluten free flour

1l lactose free milk

200g mature cheddar, grated

1 tbsp Dijon mustard

1 tbsp tomato puree

1 tsp cayenne pepper

150g fresh, brown crabmeat

For the crab topping

150g white crabmeat

100g lactose free cream

juice ½ lemon

½ small pack dill, finely chopped

Serves - 4

Method

Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the gluten free macaroni following pack instructions.

Meanwhile, melt the lactose free butter in a thick-bottomed pan and add the gluten free flour to make a thick paste, stirring frequently with a wooden spoon.

Add the lactose free milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.

Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, tomato puree and cayenne.

Drain the gluten free macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.

Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.

Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket.

Recipe adapted from: Good Food