Best-Ever Macaroni Cheese
, Serves 4
Creamy cheddar and parmesan macaroni with a crisp garlic-butter breadcrumb-style baguette topping, baked until golden.
| prepPreheat oven to 400°F / 200°C (180°C fan / gas 6) | ||||||
| 50 g baguette, cut into small chunks | Bake baguette 400°F / 200°C, 6 min | Top, bake 400°F / 200°C, 20 min | ||||
| 1 tbsp butter, melted (for the baguette) | ||||||
| 350 g spiral or other short pasta | Boil pasta, 2 min under pack time | Stir pasta into sauce, tip into dish | ||||
| 2 tbsp butter (for the sauce) | Melt butter, cook garlic & mustard 1 min | Stir in flour, cook 1 min | Whisk in milk, simmer 5 min | Off heat, stir in cheddar & 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 | ||||||
| 25 g parmesan, grated (for the sauce) | ||||||
| 25 g parmesan, grated (for the topping) | ||||||
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