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This perfect macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Macaroni cheese 

baguette, cut into small chunks

butter, plus 1 tbsp melted

spiral or other short pasta

garlic clove, finely chopped

English mustard powder

plain flour

whole milk

vegetarian mature cheddar, grated

parmesan (or vegetarian alternative), grated

oven

Spread 50g baguette chunks over a baking sheet, drizzle with 1 tbsp melted butter and season.

Bake for 6 mins until crisp, then set aside.

Boil 350g spiral or short pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt 2 tbsp butter in a saucepan.

Add 1 clove finely chopped garlic and 1 tsp English mustard powder, cook for 1 min, then stir in 3 tbsp plain flour.

Cook for 1 min more, then gradually whisk in 500ml whole milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened.

Take off the heat, then stir in 250g grated mature cheddar and 25g grated parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.

Scatter over the bread and remaining 25g grated parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.