300g minced meat e.g. chicken, turkey, pork, beef, quorn
1tbsp Worcestershire sauce
300g tube pasta e.g. penne, rigatoni, or macaroni, cooked according to packet instructions
2 tbsp butter
2 tbsp plain flour
350g mature cheddar cheese, grated handful of breadcrumbs
1 tbsp oil
salt & freshly ground black pepper
2 tsp mustard (grainy, English or Dijon is fine
handful of fresh chopped parsley to serve
Add the oil to a non-stick frying pan, and cook the mince for a few minutes until well-browned.
Add the Worcestershire sauce and stir well to combine, then set aside.
For the cheese sauce, add the butter and flour to a non-stick saucepan on a low heat. Using a silicone spatula or whisk, bring together the melted butter and flour, until it’s a roux, or sand-like consistency. If you need a little more of either, just add in 1tsp at a time.
Then, gradually add in the milk, 100ml at a time, continuously whisking to keep the mixture smooth.
Add in the mustard and about ¾ of the grated cheese. Stir until you have a smooth, melty sauce. Season to taste with salt and pepper.
Pour the cooked pasta into a large oven-proof dish. Pour the cheese sauce over the top and then add a layer of the cooked mince.
Combine the breadcrumbs and remaining cheese and sprinkle over the top of the dish.
Place the dish into a preheated oven (180c / 160c fan) for 15minutes, or until the top has browned.
Serve a sprinkling of fresh parsley, green veggies like broccoli, raw crudités or a salad. Delicious with a dash of your favourite hot sauce, too!