200 g penne macaroni
225 ml skimmed milk
2 tbsp plain flour
1 tablespoon of Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
100 g cheddar cheese
3 tbsp grated Parmesan cheese
1. Preheat oven to 350 F (175 C). Cook macaroni according to package instructions. Drain and keep warm.
2. In a large non-stick saucepan, combine milk, flour, mustard, salt and pepper. Cook, whisking constantly, until sauce thickens and comes to a boil, 3 to 4 minutes. Add cheddar in batches, stirring until cheese is melted after each addition before adding more. Stir in macaroni.
3. Transfer mixture to a shallow 1-quart casserole dish and sprinkle with Parmesan cheese.
4. Bake until golden, about 20 minutes. Increase oven temperature to grill and cook for 3 minutes more. Cool slightly before serving.