Best ever macaroni cheese

• portioner: 4
• aktiv tid: 10 min
• total tid: 50 minutes

Ingredienser

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 alternative, grated

Vejledning

1 Heat oven to 200°C/fan 180°C/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.