April 20, 2024 7:00 pm

Rick & Louise all about the Bikes

Track Retired 1/1/2024

Rick & Louise

Track Retired 1/1/2024


Prep: 10 mins
Cook: 40 mins


Serves 4


50g baguette, cut into small chunks

2 tbsp butter, plus 1 tbsp melted

350g spiral or other short pasta

1 garlic clove, finely chopped

1 tsp English mustard powder

3 tbsp plain flour

500ml whole milk

250g vegetarian mature cheddar, grated

50g parmesan (or vegetarian alternative), grated


Step 1

Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and
season. Bake for 6 mins until crisp, then set aside.

Step 2

Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

Step 3

Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

Step 4

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

Step 5

Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking



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