Recipe Details
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients
- 50g baguette, cut into small chunks
- 2 tbsp butter
- 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
Method
- Heat the oven to 200°C/180°C fan/gas 6.
- Place the baguette chunks on a baking sheet and drizzle with melted butter. Season with salt. Bake for 6 minutes until crispy, then set aside.
- Boil the pasta in a large pot of salted water for 2 minutes less than the pack instructions. Drain and set aside.
- In a medium saucepan, melt the butter over low heat. Add the garlic and cook for 1 minute, stirring constantly. Stir in the English mustard powder.
- Gradually whisk in the flour to make a roux, cooking for 1 minute.
- Slowly pour in the milk, whisking continuously until the sauce thickens.
- Remove from heat and stir in the cheddar and half of the parmesan.
- Add the cooked pasta to the cheese sauce and stir to combine. Transfer to an ovenproof dish or four individual ramekins.
- Sprinkle the reserved baguette chunks over the top and sprinkle with the remaining parmesan.
- Bake for 20 minutes until golden brown and crispy on top.
- Remove from the oven and let cool slightly before serving.
