2 tbsp rapeseed oil
3 tbsp gluten free flour
500ml lactose free milk
1 tsp ground nutmeg
350g gluten free macaroni (or other GF pasta tubes)
185g pack sliced runner beans
220g pack fine green beans
140g mature cheddar, half chopped, half grated
25g pumpkin seeds
peppery salad (such as rocket & watercress), to serve (optional)
Put the oil in a medium saucepan over a medium heat, add the gluten free flour and stir well.
Still stirring, slowly pour in a little of the lactose free milk and mix well until smooth.
Add a little more lactose free milk, repeating until all the milk has been added and you have a smooth sauce.
Stir in the nutmeg, season, then take off the heat while you cook the pasta.
Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the gluten free macaroni and boil for 8 mins.
Add the runner beans and green beans, and boil for a further 3 mins.
Drain the gluten free pasta and the beans, and tip into a large gratin dish.
Pour over the prepared sauce and tuck the chopped cheese in among the gluten free pasta, then top with the grated cheese and pumpkin seeds.
Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.
Recipe adapted from: Good Food