Method
Preheat oven to 180C.
Bring a large pot of well-salted water to a boil over a high heat.
Add the pasta and cook according to package directions until just
tender. Drain well and set aside.
Meanwhile, melt the butter in a 30cm ovenproof pan (preferably
cast iron) over a medium heat.
Whisk in the flour and continue whisking until well combined,
about 15 seconds. Whisk in the milk and continue to cook, whisking
constantly, until the mixture thickens, about 1 to 2 minutes.
Add the cheese, mustard, Worcestershire sauce, thyme and nutmeg
and whisk until cheese is melted and the mixture is smooth, stir
for about 2 minutes.
Stir in the pasta, mushrooms and sundried tomatoes to coat with
the sauce.
Off the heat, season to taste with salt and pepper (take care
with the salt as the feta is salty).
In a bowl, mix together the panko breadcrumbs, Italian seasoning
and Parmigiano Reggiano and sprinkle evenly over the pasta. Dot
with butter.
Cook at 180C for 20 minutes until the top is golden and
serve.
Annabelle says
Paul's favourite dish is mac 'n cheese (no secret there) so I
added the extras to give the dish more balance - you will love
it!