Preheat oven to 350°F – 180°C

Fill a large pot with water and bring to the boil.
Once boiling, salt then add your pasta, mix well to loosen pasta in water. Cook 3 minutes less than indicated on the packet. Once cooked, strain immediately and transfer to your baking dish.

For the roux, in large pot melt 30g – 2 tbsp of butter. Add the flour and mix well. Leave to cook 3 minutes until it becomes a sandy texture. Meanwhile, heat up the milk to an almost simmer with a bay leaf and grated nutmeg. Once hot, add a little milk to the roux and mix well. Once well combined, repeat step two more times and keep mixing until smooth (You can use a whisk to remove any lumps). It’s ready when it nicely coats the back of a wooden spoon. (If too thick, add a little more milk) Turn heat to low and simmer very gently a couple minutes. Turn heat off. Add the freshly grated Parmesan cheese and Dijon mustard. Mix well until the cheese is all melted, there should be no lumps. Add half a tsp of salt to season. Some freshly grated nutmeg and a generous amount of cracked black pepper, mix well.

Once the pasta is cooked, drain, and add to the cheese sauce, mix thoroughly so each piece of pasta is coated. Transfer to the greased baking dish.

Top with grated fontina cheese and add pieces of butter and sprinkle cayenne pepper.

Bake for 20 minutes at 350°F – 180°C or until the cheese is brown on top. Rest 10 minutes before eating.