saucepan, large 2lt saucepan, oven proof dish and mixing bowl

600ml milk (or plant milk)
4 tbsp FREEE Organic Cornflour
250g cheese, grated (or plant cheese)
salt and pepper
250g FREEE Organic Brown Rice Penne
4-5 tomato slices
salt
oil, for dish

Oven 180°C, Fan 160°C, 350°F, Gas 4

1. Measure the milk into a saucepan then remove five tablespoons of the milk to a mixing bowl.
2. Heat the pan of milk until it is almost boiling then take it off the heat.
3. Add the cornflour to the cold milk stirring to make a smooth paste.
4. Pour half of the hot milk onto the paste stirring as you do this.
5. Tip the mixture back into the saucepan, return the pan to the heat and stir as the sauce thickens.
6. Allow the sauce to bubble gently and cook for a minute as you stir.
7. Add the cheese, season with salt and pepper and remove from the heat.
8. Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
9. Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
10. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
11. Drain the pasta into a colander over the sink then tip it back into the pan. Pour the cheese sauce onto the pasta and stir to combine.
12. Rub some oil around the inside of an oven proof dish and transfer the pasta to the dish.
13. Press the tomato slices on top of the pasta.
14. Bake for 25-30 minutes, until the top is golden brown.