Mmmmmm a total comfort food staple and a classic recipe! However it took my years to figure out that you need a runnier sauce than normal to make it on the right side of creamy rather than claggily heavy. I like to top mine with breadcrumbs and cheese. N prefers tomatoes. I do the cooking so we have breadcrumbs and cheese 😉 It’s nice served with something green to offset the fat and richness of the cheese.
For 4 servings you need:
200g pasta (use something that the sauce will cling to like fusilli or spirili)
30g plain flour
1 pint milk
1 tsp french mustard
1 tsp mustard powder
125g grated cheese (a mix of emmental, gruyere and cheddar is nice)
2 handfuls breadcrumbs
2 tbsp grated parmesan
Begin by cooking the pasta. Whilst this is boiling away make the cheese sauce: put the milk, butter and flour into a pan and heat till thickened. Add the mustards, all bar 2 tbsp of the cheese and mix well. Drain the pasta and mix in to the sauce. Pour into a baking dish and top with the crumbs and remaining cheese. Bake in a hot oven for 20-30 mins then serve.