Roasted garlic macaroni cheese Serves 6-8

1 head of garlic

1 tbsp olive oil Salt and black pepper

400g conchiglie 60g butter

4 tbsp plain flour

1l milk

400g Cheddar, grated 40g Parmesan, grated

½ tsp ground mustard powder For crumb topping: 40g butter

200g breadcrumbs 3 tbsp chives,

chopped

1 For the topping, melt the butter in a pan over a medium heat. Stir in the breadcrumbs and chives. Transfer to a bowl and set aside.

2 Preheat the oven to 200˚C/180˚C fan/ gas mark 6. Slice off the top of the garlic, exposing the cloves inside. Place the garlic in a piece of foil and drizzle over the oil. Season with salt and pepper and close up the foil to make a pouch. Roast in the oven for 30 minutes until soft.

3 Remove the garlic from the foil and squeeze out the cloves into a bowl. Use a fork for mash into a paste.

4 Bring a large saucepan of water to the boil and cook the conchiglie according to the package instructions. Drain and reserve 60ml of the pasta water.

5 Melt the butter in a saucepan and stir in the flour and mashed garlic. Cook, stirring constantly, for three minutes until golden.

6 Whisk in the milk. Bring to a boil, whisking constantly, then reduce to a simmer and cook for three minutes.

7 Stir in the Cheddar, Parmesan, mustard powder and a pinch of salt and pepper. Stir until well combined.

8 Stir the pasta and reserved water into the sauce. Transfer the mixture to a buttered baking dish. Sprinkle over the topping and place on a baking tray. Bake for 20-25 minutes until golden brown and bubbling. Per Serving 575kcals, 18.9g fat (10g saturated), 70.3g carbs, 10.3g sugars, 29.3g protein, 3.4g fibre, 0.65g sodium