Step 1

Preheat your oven to 200°C (180°C fan oven) and place your buttered slices of bread on a baking tray. Bake for five minutes, or until crispy, then remove from the oven and set aside. Leave the oven on.

Step 2

Cook your macaroni in a large pan of boiling water. Remove from the heat and drain two minutes ahead of the cooking time advised on the packet.

Step 3

Melt the butter in a large saucepan over a medium heat. Add the garlic and mustard powder, allow the garlic to sauté for a minute, but be careful not to burn it. Then add the plain flour and stir everything together, cooking for a further minute.

Step 4

Gradually pour in the milk and whisk the contents of the pan thoroughly to ensure there are no lumps. Simmer the sauce for 5 minutes, whisking constantly until the mixture thickens. Add a small pinch of salt and a little black pepper at this stage.

Step 5

Remove the sauce from the heat and add the cheddar and Parmigiano Reggiano, stir through until thoroughly combined.

Step 6

Add your macaroni to the sauce, making sure every piece of pasta is completely coated in the cheesy mixture.

Step 7

Pour your mac & cheese mix into an oven dish or deep roasting tin.

Step 8

Crumble the crispy bread slices into breadcrumbs, mixing with a little salt and pepper to season, and sprinkle on top of your mac & cheese. Top with some extra grated parmesan and bake in the oven for about 20 minutes, until the topping is golden brown.

Step 9

Serve immediately, buon appetito!