350g spiral or other short pasta
1 tsp salt for boiling water
2 tbsp butter, plus 1 tbsp melted
2 tbsp plain flour
500ml whole Milk
1 tsp mustard
1/8 to 1/4 tsp Ground nutmeg, salt and freshly ground black pepper
1 garlic clove, finely chopped
1 finely chopped scotch bonnet pepper (optional)
180g or 1 1/2 cup mature cheddar, grated
Salt to taste
60g or 1/2 cup Grated mozzarella cheese
31g or 1/4 cup Parmesan
(or vegetarian alternative), grated
31g or 1/4 cup breadcrumbs
Melt butter in a saucepan on a low heat.
Add flour and whisk for 1 minute until mixture is just bubbling.
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Add
garlic, nutmeg, scotch bonnet (optional), ground pepper and mustard. Simmer for 5 mins, whisking constantly until thickened.
Take off the heat, then stir in just over half the cheddar and the Parmesan.
Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish.
Sprinkle some cheddar and half of mozzarella on the bottom layer.
Scatter over the breadcrumbs and remaining Parmesan on the top layer.
Bake in preheated oven at 350F (180C) for 30 minutes or until crisp and golden.