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POLITE The last day of term in Friday the 20th December the first day back of the term is Monday 6th January. ......................All afterschool clubs EXCEPT drama club will be finishing this week. - Karate - Has now finished for 2019 ..........First class of the year: THURSDAY 9th Jan................INSET days for this academic year are - 13th December 2019, 20th January 2020 and 20th July 2020....... please do not park on the zig zag lines, you put your/our children at risk when you do this...........We are continuing our name and shame campaign, 'zig-zag' parkers registration numbers will be shown on this scrolling banner; we need to keep the children safe............thanks for your support in advance...........The following have put our children at risk this week......

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Freemantle

Church of England Community Academy

Macaroni Cheese

Prep: 10 Mins

Cook: 40 Mins

Ingredients:

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tbsp English mustard
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g Parmesan, grated

Method:

Heat oven to 200C/fan 180C/gas. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crispy, then set aside.
Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half of the Parmesan.
Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crispy and golden. Can be frozen before baking - defrost thoroughly before cooking.

Enjoy!!!!.