Small baguette (approximately 50g)
6 tblspns melted butter mixed with a tspn of sea salt & 8 cloves crushed garlic
2 tablespoons butter
350g of macaroni or other short pasta
1 tablespoon marinade
3 tablespoons plain flour
500ml whole milk
250g grated mature cheddar
Heat the oven to 200 degrees (fan) then tear the baguette onto a baking sheet & drizzle with the melted butter mixture & bake for 6 minutes until crisp & golden, set aside.
Boil the pasta for 8 to 10 minutes until al dente, rinse well then drain. Melt 2 tablespoons of butter on a low heat in a pan then add the marinade mix, then add the flour & stir briskly. Cook for a minute (don't worry about how it looks at this stage) then gradually whisk in the milk until you have a lump free sauce, simmer for 5 minutes until thickened whisking constantly.
Take off the heat & stir in the mature cheddar & 25g of the grated Parmesan then stir in the pasta to the cheese sauce then transfer into an ovenproof dish.
Scatter over the bread & the remaining parmesan then bake for 20 minutes until golden ... amazing!