Ingredients

· 375 g macaroni

· 60 g butter

· 50 g plain flour

· 2 teaspoons Dijon mustard

· 2½ cups milk

· 120 g grated cheddar

· 560 g beef meatballs

· 400 g tomato pasta sauce with basil

· ½ cup panko breadcrumbs

· 40 g grated parmesan

· Basil leaves, to serve

Method

Preheat oven to 180°C. Cook the macaroni in a saucepan of boiling water until al dente. Drain. Meanwhile, melt the butter in a saucepan over medium heat. Add flour and mustard. Cook, stirring, until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the milk, stirring constantly. Cook, stirring, for five minutes or until the sauce boils and thickens. Remove from heat. Add cheddar. Stir to combine. Season. While the macaroni is cooking, cook the meatballs in a frying pan until browned all over. Add the pasta sauce and cook until the sauce thickens. Stir the macaroni into the sauce. Layer the meatball mixture and the macaroni mixture in an ovenproof dish. Combine the breadcrumbs and parmesan in a bowl. Sprinkle evenly over the macaroni mixture in the dish. Spray with olive oil spray. Bake for 15 minutes or until golden. Serve sprinkled with basil leaves.