Marmite macaroni cheese

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until almost cooked. Drain, reserving 
2 tbsp cooking water. Return the pasta to the pan and stir in the reserved water. Set aside.
2. Meanwhile, melt the butter in another pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk to make a thick white sauce. Add 2 tsp Marmite, the mustard, most of both cheeses and lots of pepper.
3. Add the pasta to the cheese sauce, stir to coat, then spoon into a 1.5 litre ovenproof dish.
4. Spread the toast with the remaining Marmite, then roughly chop and whizz to rough breadcrumbs in a food processor. Toss with the remaining cheese and sprinkle over the pasta. Bake for 15 minutes until golden and crisp on top.
5. Remove from the oven, rest for 5 minutes, then sprinkle with parsley, if you like, and serve with a green salad.