Baked Elbow Pasta Gratin

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking dish, about 30 x 20 x 5.5 cm|12" x 8" x 2".

Mix 55g|2 oz of the cheese with the breadcrumbs. Set aside.

Bring a large pan of water to a boil. Add the salt and macaroni, stir and return to a boil. Simmer for 8 minutes, or cook according to the packet instructions, stirring occasionally to prevent sticking.

Warm the milk. Melt the margarine in a large pan and stir in the flour. Cook for 1 minute, stirring, then remove from the heat.

Pour in 1/3 of the warm milk and beat well until smooth. Add another 1/3 of the milk and continue beating well until smooth. Pour in the final 1/3 of milk and beat until smooth.

Heat the sauce, stirring, until thickened and smooth. Reduce the heat and simmer for 3-4 minutes until shiny. Remove from the heat and stir in the remaining cheese and mustard. If the sauce is too thick, add a little more soya milk.

Drain the macaroni in a colander and rinse under hot running water. Gently stir into the sauce to coat completely.

Tip the macaroni cheese into the baking dish and scatter over the cheese breadcrumbs. Bake for about 15 minutes until beginning to bubble around the edges.

Heat the grill.