• Salt and black pepper
• 1tsp Dijon mustard
• 1tbsp double cream
• 1 large egg yolk
• 60g Gruyu00e8re, grated
• 60g red Cheddar, grated
• 800ml milk, warmed
• 1tbsp plain flour
• 120g mini macaroni, or other small pasta
• 1tbsp butter, plus extra for greasing

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Generously grease a 24-cup mini-muffin tin with butter.
2. Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook according to package instructions until it’s just barely beginning to soften but still retains a good bite. Drain the pasta and rinse under cold water, then return it to the pot.
3. Meanwhile, melt the butter in a small saucepan over a medium-low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly.
4. Turn the heat to medium and slowly whisk in the warm milk. Bring to a boil, whisking constantly, then turn the heat to low and simmer for 2-3 minutes. Add the Cheddar and Gruyère to the sauce in small handfuls, stirring until melted before adding more. Pour the cheese sauce over the pasta and stir to combine well.
5. Beat the egg yolk together with the cream and mustard, then stir this mixture through the pasta. Season with salt and pepper.
6. Divide the pasta mixture amongst the prepared mini-muffin cups, pressing it in evenly. Bake for 10-12 minutes or until the tops are golden brown and the cheese sauce is bubbling.
7. Let them rest for five minutes in the pan, then turn them out onto a plate and serve immediately. Alternatively, allow them to finish cooling completely on the plate, then cover tightly and keep in the fridge for up to two days. Reheat at 190˚C/170˚C fan/gas mark 5 for 8-10 minutes until warmed through.