Best ever macaroni cheese
Serves 4 Prep 10 mins Cook 40 mins 50g baguette, cut into small chunks 2 tbsp butter, plus 1 tbsp melted 350g spiral or other short pasta 1 garlic clove, finely chopped 1 tsp English mustard powder 3 tbsp plain flour 500ml whole milk 250g mature cheddar, grated 50g parmesan, or vegetarian
1 Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
2 Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the parmesan.
3 Stir pasta into the cheesy sauce, then tip into a large ovenproof dish. Scatter over the bread and remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking. PER SERVING 860 kcals, fat 42g, saturates 25g, carbs 88g, sugars 9g, fibre 3g, protein 38g, salt 1.9g