350g pasta shapes
2 tbsp butter
1 garlic clove, crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
250g mix of cheeses you have around (we used Cheshire, cheddar and camembert), plus extra hard cheese for the topping
Cook the pasta according to pack instructions, drain and set aside.
Melt the butter in a saucepan, add the garlic and cook for a min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, until the mix starts to bubble a little. Take off the heat and gradually pour in the milk, whisking with every addition so the sauce doesn’t go lumpy. Return to the heat and cook for 5 mins until thickened, then add the cheeses, stir until melted, and fold in the pasta.
Heat oven to 180C/160C fan/gas 4. Tip the pasta into a baking dish, and top with additional cheese, preferable some hard cheese such as cheddar or parmesan, then bake for 25-30 mins, until golden and bubbling. Allow to cool for 10 mins or so then serve.