1/2 tsp English mustard
½ tbsp of Frenchies
Little Fresh black pepper
40g grated cheddar
40g grated parmesan
40g grated comte
Extra cheese for the top
6g sea salt
150g of macaroni or other small pasta
400ml hot milk, infused with 2 bay leaves and 2 bashed garlic cloves
Place the milk into a pan over a low-medium heat, adding the thyme and bay leaves. Bring up to a warm heat and leave to infuse for 10 minutes.
Start by cooking the pasta of your choice in a pan of salted boiling water (20g salt per litre)
Once cooked al dente, strain and refresh under cold running water.
Melt the butter in a pan on a low heat then add the flour and cook out for 5 mins stirring regularly. Pour the warm milk in little by little into the flour & butter mix stirring all the time with the heat on low so it’s not so hot. Add the salt and pepper, bring to a slow simmer, add the mustards & cheese. simmering slowly for 3 minutes on a low heat, stirring all the time.
Pass through a fine sieve before adding the cooked pasta into the sauce. Place this into a baking dish, top with the extra grated cheese and bake at 180c for 20 mins .