5 Farmdrop products in this recipe
Pre-heat the oven to 200 C.
Cook pasta to pack instructions, taking off the heat a few minutes before it's done, just before al dente (It will continue to cook.)
Whilst the pasta is cooking, grate the cheese and pick thyme.
Once cooked, drain pasta, reserving the pasta water.
On a low heat, melt a decent knob of butter (50g) in a saucepan, large enough to hold all the pasta. Add thyme and move around the pan for 1 minute. Add the drained pasta to the pan with half a cup of pasta water.
To the pan add grated cheddar, parmesan and mustard. Keep stirring until all the cheese melts. The sauce should be thick and cheesy, not claggy. Add more pasta water if you need to loosen it up a little. Season. Tip the pasta into a baking tray for 10-15 minutes until a crust forms.
Butter sourdough on both sides and lay one slice on the bottom of a sandwich press. Scoop up the macaroni from the baking tray and place on top of the sourdough, top with the other piece and press. Cook for two minutes until bread is browned and you have a gooey, crunchy and admittedly ridiculous sandwich.
From the Larder