Ingredients: 550 ml skimmed milk, 25 g gluten free flour, 2 large garlic cloves , pinch of crushed chillies, 140 g Cheddar, 25 g Parmesan, 25 g gluten free breadcrumbs, 450 g cherry tomatoes, 200 g gluten free macaroni, 150 ml crème fraiche, salt and black pepper.
Mix 3 tbsp of the milk with the four. Heat the rest of the milk with the garlic until coming to the boil. Remove from the heat, sprinkle the chilli and leave to infuse.
Grate the cheeses.
Mix a handful of the cheddar into the breadcrumbs with a grind of pepper.
Boil the macaroni.
Preheat the oven at 190° C.
Return the milk to the heat, Add the flour. Bring to the boil, until thickened and smooth. Remove it from the heat. Add the parmesan and Cheddar. Add some pepper.
Add everything with the macaroni.
Add the crème fraiche.
Cut the tomatoes in half.
Put the macaroni and sauce into an oven-proof dish.
Put the tomatoes on top.
Add the breadcrumbs mix.
Bake for 15 min, until golden on top. Let it set for a few min before serving.
