• 1 handful breadcrumbs, fresh and chunky
  • olive oil
  • 1 tbsp butter
  • 1 clove garlic, finely chopped
  • 1 tsp mustard powder
  • 1 tbsp 
plain flour
  • 250ml whole milk
  • 100g Red Leicester, grated
  • 175g rigatoni or other short pasta
  • 4 slices streaky bacon, grilled until crisp


  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Put the breadcrumbs on a baking sheet, drizzle with oil, season, and bake for 5 minutes.

  • STEP 2

    Melt the butter in a pan. Add the garlic and mustard and cook for 1 minute. Add the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking. Reduce heat and simmer until thick (about 4 minutes). stir in the cheese until melted.

  • STEP 3

    Boil the pasta until al dente, drain and mix with the cheese sauce and bacon. Spoon into 2 large ramekins. Top each with breadcrumbs and bake for 20 minutes until golden.

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