tart 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 .