Mac and cheese

Ingredients

• 50 g baguette, cut into small chunks
• 2 Tbsp butter, plus 1 Tbsp melted
• 350 g spiral or other short pasta
• 1 garlic clove, finely chopped
• 1 tsp English mustard powder
• 3 Tbsp plain flour
• 500 ml whole milk
• 250 g vegetarian mature cheddar, grated
• 50 g parmesan (or vegetarian alternative), grated

Steps

1. Heat the oven to 200 °C (180 °C fan). Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 min until crisp, then set aside.
2. Boil the pasta for 2 min less than stated on the pack, then drain. Meanwhile, melt the 2 Tbsp butter in a saucepan. Add the garlic and mustard powder, cook for 1 min, then stir in the flour.
3. Cook for 1 min more, then gradually whisk in the milk until lump-free. Simmer for 5 min, whisking, until thickened. Take off the heat and stir in the cheddar and half the parmesan.
4. Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish (or four individual dishes).
5. Scatter over the bread and the remaining parmesan, then bake for 20 min until crisp and golden.