Macaroni can be replaced with spiral or shell pasta. For a change, divide mixture among individual ramekins, then cook as required. They can be refrigerated for up to four days.
500g packet macaroni
50g butter, chopped
1 clove garlic, crushed
1⁄4 cup plain flour
3 cups milk
2 tblsps Dijon mustard
2 1⁄2 cups grated
Salt and ground white pepper, to taste
Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
2 Melt butter in a large saucepan over a medium heat. Add garlic. Cook, stirring for 30 seconds. Add flour. Cook, stirring for
1 minute. Whisk in milk and mustard until smooth. Continue whisking over a medium to high heat until boiling and thickened.
3 Remove from heat. Stir into pasta with 1 1⁄2 cups of cheese. Season with salt and pepper.
4 Transfer mixture to a greased, large, oven-proof dish (12-cup capacity). Sprinkle with remaining cheese.
5 Cook, uncovered, in a hot oven (200C) for about 30 minutes, or until golden brown. Remove and stand for 5 minutes before serving.