comforting.homely.wholesome

Ingredients

2 cups gf fresh chorizo

¼ cup sundried tomato, chopped

20 g butter

20 g gluten free cornflour

375 g (1 ½ cups) milk

200 g cheddar cheese, grated plus extra to top

¼ teaspoon mustard powder (or 1 teaspoon wholegrain mustard and 1 teaspoon Dijon mustard)

Pepper

250 g gluten free pasta (macaroni, spirals, penne, shells)

Method

Preheat oven to 180C.

Remove skins from chorizo and break up or cut into small pieces.  Heat 1 tablespoon of olive oil in frying pan and cook the sausage, breaking up as you go.

In a medium saucepan melt the butter and then stir in the flour to create a smooth butter flour mix.  Slowly add the milk a tablespoon at a time stirring to create a smooth sauce.  Bring to a gentle simmer, stirring constantly to ensure no lumps. Stir in the cheese and mustard powder and bring back to a gentle simmer. Continue simmering on low heat for about 4 minutes or until smooth and thick.

Cook the pasta according to the instructions.

Add the pasta, cooked sausage and sundried tomatoes to the cheese sauce.  Stir to combine and transfer to a baking dish.  Sprinkle with the extra cheese and bake for 20 minutes until bubbling and cheese has melted.

Serve hot.

The Gluten Free Scallywag Magazine 2013-2014