Gluten- and lactose-free mac ‘n’ cheese recipe
 If you can’t tolerate gluten and lactose you may think mac ‘n’ cheese is off the menu – but with a few simple swaps, and the addition of cauliflower and broccoli, you’ve got a fabulous cheesy feast. Each serving provides 688 kcal, 22g protein, 86g carbohydrate (of which 9.4g sugars), 27g fat (of which 12g saturates), 5.4g fibre and 1.6g salt. 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper 500ml/18fl oz unsweetened gluten-free oat milk 2 bay leaves 225g/8oz gluten-free pasta 120g/4oz cauliflower florets, chopped into small pieces 120g/4oz broccoli florets, chopped into small pieces 60g/2¼oz lactose-free spread 45g/1½oz gluten-free flour 120g/4oz lactose-free mature cheddar, grated 1 tsp gluten-free English mustard ¼ tsp grated nutmeg fine sea salt and freshly ground black pepper Method Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready.Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Turn the heat off and leave to infuse. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Drain into a colander and set over the pan. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Meanwhile, melt the spread in a saucepan over a medium heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Draw a spoon through the sauce to check it’s thick enough – if you run your finger down the back of the spoon and the sauce stays either side, it’s ready. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Stir in the cheese, mustard, nutmeg and ¼ teaspoon salt and season to taste with black pepper. Add the pasta and vegetables to the sauce and stir well until coated. Serve hot. Recipe tips Brands of English mustard vary, so check the label to ensure it's gluten-free before buying.