INGREDIENTS
2 tsp
English mustard powder
250 g
Elbow pasta
1
good grinding Salt and pepper
200 g
Cheddar, grated
3
heaped tbsp Cream cheese
3
heaped tbsp Creme fraiche
150 g
Parmesan, grated vegetarian or vegan
225 milliliters
Single cream
1
Litre/2 ½ cups milk (dairy or plant based)