Best Ever Macaroni Cheese
40 minServes 4
Creamy baked pasta with a mustard-spiked cheddar sauce, topped with buttered breadcrumbs and melted cheese.
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan / gas 6) | |||||||
| 50 g baguette, cut into small chunks | Bake breadcrumbs 200°C / 390°C, 6 min until crisp | Scatter breadcrumbs & remaining parmesan, bake 20 min | |||||
| 1 tbsp butter, melted (for breadcrumbs) | |||||||
| salt and pepper to taste | |||||||
| 350 g spiral or other short pasta | Boil pasta 2 min under pack time, drain | Stir in pasta & seasoning, transfer to dish | |||||
| 2 tbsp butter (for sauce) | Melt butter, cook garlic & mustard 1 min | Stir in flour, cook 1 min | Whisk in milk gradually until lump-free | Simmer 5 min, whisking until thickened | Remove from heat, stir in cheddar & half parmesan | ||
| 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, divided | |||||||
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