50g/2oz baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g/12oz spiral or other short pasta
1 garlic clove, finely chopped
1 tsp english mustard powder
3 tbsp plain flour
500ml/18fl oz whole milk
250g/9oz mature cheddar, grated
50g/2oz Parmesan, grated
Heat oven to 200C/fan 180C/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.
Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the 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.
Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. 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.
860 kcals, protein 38g, carbs 88g, fat 42g, sat fat 25g, fibre 3g, sugar 9g, salt 1.92g