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Export 10 ingredients for grocery delivery
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!
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