• Preheat the oven to 200C / Fan 180C / Gas 6. Lay the pigs in blankets and Brussels sprouts (cut-side-down) on a large, non-stick baking tray. Roast for 25-20 minutes until the pigs in blankets are cooked through.

While they are cooking:

• Bring a pan of salted water to the boil and cook the gluten free macaroni as per the packet instructions while you start the sauce. Once cooked, drain and set to one side.
• In a different pan melt the butter over a low heat. Add the gluten free flour, stirring for a minute to create a roux.
• Next, pour approx 1/5 of the milk into the pan, stirring continually until smooth. Repeat until all the milk has been added and there are no lumps. Add the mustard and grated cheese and stir until smooth.

Mix together and bake:

• Add the cooked pigs in blankets and Brussels sprouts to the sauce and mix to combine. Add the cooked and drained macaroni and mix well.
• Pour the mac and cheese into an ovenproof dish. Sprinkle with the extra cheese and gluten free stuffing mix.
• Pop the dish in the hot oven and bake for approx 10-15 minutes until golden and bubbling on top, then serve.