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1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Try - Crumbling 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the Parmesan. Spoon the pasta into the dish, then top with 4 trimmed field mushrooms, gills facing upwards, instead of the crumbs. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as before.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 164 (30%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 46.5mg||14 %|
|Sodium 304.6mg||11 %|
|Potassium 373.4mg||10 %|
|Total Carbohydrate 75.5g||22 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 72.3g|
|Protein 20.5g||29 %|
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Calories per serving: 552
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