Pasta with Fontina and Mustard by Molly Dunlop

Here's my favourite recipe for when Mr D is out of town. Not as much trouble as it sounds. [Adapted from a Nigel Slater recipe. Enough for four. Except for the milk, everything is measured by weight, not volume.]

12 oz macaroni or other hollow pasta [I use wholewheat ziti]
24 fl. oz. milk (3 cups US)
1 small onion, peeled and halved
1 or 2 bay leaves
2 oz butter
2 oz flour
About 10 white peppercorns
7-8 oz Fontina cheese
3 teaspoons Dijon mustard [I use smooth, whole-grain is fine but alters the texture of the dish]
3 oz fresh breadcrumbs [I often omit these]
4 Tablespoons grated Pecorino cheese

Set the oven at 375 F. Cook the pasta in boiling salted water till it is al dente, then drain.

Meanwhile, warm the milk in a saucepan with the onion and bay leaf. As it approaches the boil, turn it off and let it sit. Melt the butter in another pan, add the flour and stir over moderate heat until you have a pale biscuit-coloured roux. Discard the onion ad bay leaf, then pour the milk gradually into the roux and whisk it until there are no lumps then let it simmer over low heat until the sauce is the consistency of heavy cream.

Crush the white peppercorns and stir them into the sauce with the mustard. Cut the Fontina into dice (approx. ½ inch on a side). Fold the pasta and Fontina cubes into the sauce.

Tip the mixture into a gratin dish. Resist the temptation to smooth the top. Toss the breadcrumbs (if used) with the grated Pecorino and scatter over the dish. Bake for about 35 to 40 minutes.

Serve with a spinach or other green salad.