4 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 on the hob and in the oven.) Once cooked, drain pasta, reserving a cup of pasta water.
Whilst the pasta is cooking grate the cheese and pick thyme.
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 an oven proof dish.
For the crumb, pop bread in a food processor and pulse until you get fine crumbs. Tip into a bowl with a glug of oil. Add pine nuts. Sprinkle this over the pasta, coat with parmesan.
Cook in the pre-heated oven for 10 minutes.
From the Larder
For the Crumb