Method
- step 1Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- step 2Boil the pasta for 2 mins less than stated on the pack, then drain.
- step 3Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- step 4Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce.
- step 5Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- step 6Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- step 7Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.
Ingredients:
50g baguette
cut into small chunks
2 tbsp butter
plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove
finely chopped
1 tsp English mustard
powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar
grated
50g parmesan
(or vegetarian alternative), grated
Nutrition:
Nutrition: per serving
kcal
884
fat
41g
saturates
25g
carbs
87.09g
sugars
8g
low
fibre
5.02g
protein
38g
salt
1.9g