50g butter
450ml milk
150ml reduced fat crème fraiche
1 tsp English mustard
150g mature cheddar cheese (grated)
Pinch of salt
Generous of grind black pepper
Generous grating of fresh nutmeg

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1.Cook pasta in a large saucepan of boiling water following on pack instructions, rinse with boiling water and set aside to drain.

2.Meanwhile prepare the sauce. Melt the butter in a medium size pan and stir in the mix to make a smooth paste. Remove from the heat and gradually stir in the milk adding a little at a time. Return to a gentle heat and stir until simmering and thickened. Stir in crème fraiche , mustard, grated cheese (reserving a little for the topping) and seasonings. Add the pasta and spoon into a medium size oven proof dish.

3.Sprinkle with the remaining cheese. Grill as below for immediate serving or chill until required and oven heat as below.

4.If eating immediately place under a medium setting grill and cook for 10 minutes or until the cheese has melted to a golden bubbling brown. For reheating place in a preheated oven and cook for about 25 minutes until golden.

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