Best macaroni cheese recipe

• 50g багету

  нарізати на маленькі шматочки

• 2 tbsp масла

  плюс 1 tbsp розтопленого

• спіральна або інша коротка паста350g 350g
• 1 зубчик часнику↗

  дрібно нарізаний

• 1 tsp англійської гірчиці

  порошок

• 3 tbsp борошна↗
• ціле молоко↗500ml 500ml
• вегетаріанський зрілий чеддер↗250g 250g

  тертий

• пармезан↗50g 50g

  (або вегетаріанська альтернатива), тертий

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Spread the baguette pieces on a tray, drizzle with melted butter and season. Bake for 6 minutes until crisp, then set aside.

2. 2

   Boil the macaroni for 2 minutes less than the time indicated on the package, then drain.

3. 3

   Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 minute, then add the flour.

4. 4

   Cook for another 1 minute, then gradually whisk in the milk until the sauce is smooth and lump‑free.

5. 5

   Simmer for 5 minutes, constantly whisking, until the sauce thickens. Remove from heat, then add the cheddar and half of the parmesan.

6. 6

   Add the macaroni and a little seasoning to the cheese sauce. Transfer to a large oven‑proof dish, or to four individual dishes.

7. 7

   Sprinkle with the bread crumbs and the remaining parmesan, then bake for 20 minutes until crisp and golden. You can freeze before baking – be sure to fully thaw before cooking.