Cheeseboard macaroni cheese

Heat oven to 220?/200? fan/gas 7. Cook the macaroni in a large pan of salted boiling water, 2 mins less than the cooking instructions on the pack state, drain and set aside until needed.

Meanwhile, make the sauce by putting the cornflour in a small bowl and mixing 4 tbsp cold water until it's dissolved into a thin paste.

Put the garlic, mustard, milk and cayenne, if using, into a large pan over a medium heat and bring to the boil, whisking occasionally. Turn down to a simmer and, while whisking, add in the cornflour paste. Simmer for 2 mins while whisking until it's thickened slightly.

Take off the heat and add in the cooked macaroni and 3/4 of the cheese along with a big crack of black pepper and pinch of flaky sea salt. Stir until the cheese is melted and coats the pasta.

Tip into a medium baking dish and crumble over the leftover stuffing and remaining cheese. Bake for 20-22 mins until it's golden and bubbling. Spoon onto plates to serve alongside some salad if you like.

Leftovers: Keep in an airtight container in the fridge for up to 3 days. Can be reheated in the microwave.