• 50g baguette cut into small chunks

• 3 tbsps olive oil

• 350g of macaroni

• 1 garlic clove finely chopped

• 1tbs english mustard powder

• 3 tbsps plain flour

• 250g mature cheddar grated

• 500ml milk

• 50g parmesan cheese

• salt & pepper to taste


1. heat oven 200deg Fan/ gas mark 6

2. spread chunks of baguette on baking sheet, drizzle with oil and bake for 6 mins, then set aside

3. boil pasta for 2 mins (less than stated on pack)

4. add olive oil into saucepan, garlic, mustard powder and cook for 1min

5. stir in the plain flour for 1 min more

6. whisk in milk until mixture is lump free

7. simmer for 5 mins whisking constantly until thickened then take off heat

8. stir in all the cheddar and half of the parmesan

9. stir pasta and some seasoning into the cheese mixture

10. put into a oven proof dish

11. scatter over the chunks of baguette, and remaining parmesan

12. then bake for 20 mins, until crispy and golden

can be frozen before baking, but do thoroughly defrost before cooking