Pre-heat the oven to 200˚c
Put a large pan of water on to boil – add some Salt and Olive Oil – when boiling, add the Macaroni
While it is cooking (10 mins) – make the White Sauce…
Heat a pan and add 2 tbsp Olive Oil and 2 tbsp Flour… Stir until the two come together – and cook for a few minutes (stirring all the time…)
Add a dash of milk and keep stirring; the sauce will thicken a a lot
Keep adding dashes of milk (big dashes!) – each time, bringing the sauce back up to the boil before adding some more…
When your sauce is the right consistency (around a Pint of Milk – but you could add less, or a dash more water if you need it) – add the Mustard (English and Dijon) and some Worcestershire Sauce. Season to taste – and simmer (still stirring) for a few more minutes to make sure the taste of Flour has gone. Turn the heat off when ready
Whizz up the Bread with a clove of Garlic
When the Pasta is cooked, reserve a little of the cooking water in a jug. Drain the Macaroni and add it to the White Sauce. Stir the whole thing, adding a little cooking liquid if you think it needs it. Then pour the Macaroni Cheese into a baking dish. Cover with the Breadcrumbs, maybe a few sliced Tomatoes – and bake in the oven for 30 mins or until golden and bubbling
Serve with a lovely salad and a mustard-ey dressing