1 handful breadcrumbs, fresh and chunky
1 tbsp butter
1 clove garlic, finely chopped
1 tsp mustard powder
1 tbsp plain flour
250ml whole milk
100g Red Leicester, grated
175g rigatoni or other short pasta
4 slices streaky bacon, grilled until crisp
STEP 1 Heat the oven to 200c/fan 180c/gas 6. Put the breadcrumbs on a baking sheet, drizzle with oil, season, and bake for 5 minutes.
STEP 2 Melt the butter in a pan. Add the garlic and mustard and cook for 1 minute. Add the flour and whisk on a low heat for 1 minute. Gradually whisk in the milk, then bring to a boil, whisking. Reduce heat and simmer until thick (about 4 minutes). stir in the cheese until melted.
STEP 3 Boil the pasta until al dente, drain and mix with the cheese sauce and bacon. Spoon into 2 large ramekins. Top each with breadcrumbs and bake for 20 minutes until golden.