Mustardy mac ‘n’ cheese
NUTRITION: PER SERVING
FAT: 18G (9.2G SATURATED)
CARBOHYDRATES: 65.5G (2.2G SUGARS)
300g pasta (we used shells)
150g half-fat crème fraîche
100g mature cheddar or vegetarian alternative
½ tbsp Dijon mustard
Handful fresh flatleaf parsley leaves
4 tbsp dried breadcrumbs
Extra-virgin olive oil for drizzling
Bring a pan of well salted water to the boil, then add the pasta. Cook for 8 minutes or until al dente, then drain, reserving a few tablespoons of the pasta water.
Mix the pasta water with the crème fraîche in a large pan and over a low heat until smooth. Remove from the heat and grate in almost all the cheddar, then stir through the mustard. Season well.
Heat the grill to high. Chop the parsley, then stir into the sauce along with the cooked pasta. Transfer to a 1 litre ovenproof dish, then scatter with the dried breadcrumbs and the rest of the cheese. Season, drizzle over a little oil, then grill for 12 minutes or until golden. Serve with a green salad.
Use a combination of cheeses such as cheddar and blue cheese or emmental and gruyère, if you have them.