Name: Best ever macaroni cheese recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 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 vegetarian mature cheddar grated; 50g parmesan (or vegetarian alternative), grated

Ingredients

4 serv.

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 vegetarian mature cheddar grated
50g parmesan (or vegetarian alternative), grated

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks 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, then drain.
3 Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
4 Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce.
5 Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
6 Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
7 Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.