Cotswolds Mac & Cheese

• Breadcrumbs
• 2 tbsp butter
  
  , plus 1 tbsp melted
• 350g pasta shells or preferred pasta
  
• 1 garlic clove, chopped or pressed
• 150g guyere cheese, grated
• 3-4 tbsp plain flour
• 500ml whole milk
  
• 200g mature cheddar
  
   (waitrose level 3), grated
• 50g + 20g parmesan
  
  , grated

1. Heat oven to 200C

2. Boil 350g shell pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt 2 tbsp butter in a saucepan.

3. Add 1 clove finely chopped garlic and cook for 1 min, then stir in 3 tbsp plain flour.

4. Cook for 1 min more, then gradually stir in 500ml whole milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Add up to 1 tbsp more flour if needed to thicken. Add salt and pepper.

5. Take off the heat, then stir in 200g grated mature cheddar, 150g grated guyere and 50g grated parmesan.

6. Stir the pasta into the cheesy sauce. Tip into a large ovenproof dish.

7. Scatter over the breadcrumbs and remaining 20g grated parmesan, then bake for 20 mins until crisp and golden.