Method

1. Heat the oven to 180c
2. Bring a large saucepan of salted water to the boil; cook the gluten free macaroni for about 10 mins until al dente, drain & keep hot in the pan
3. To make the cheese sauce, heat the milk over a moderate heat
4. In a large saucepan melt the butter, stir in the rice flour and mix well, cook out for 4-5 mins
5. Slowly add the milk, beating in to make a smooth sauce, season with salt and pepper
6. Mix in the grated cheddar cheese and cook out, pass through a sieve if required
7. Mix in the grain mustard & chopped chives
8. Remove the outer plastic from the Gluten free haggis, cut off 300g
9. Crumble the 300g of haggis, add it into the sauce and then pour this onto the cooked macaroni, mix well & check seasoning
10. Place all the mixture into an oven proof baking dish
11. Top with the grated parmesan and cheddar cheese, bake in the oven for 35/40 mins until golden brown
12. Serve with homemade chunky rosemary oven chips and green salad with French dressing