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Takes: 40 mins

400g (14oz) rigatoni pasta
25g (1oz) butter
25g (1oz) plain flour
425ml (3/4pt) milk
50ml (2fl oz) double cream
100g (4oz) grated Parmesan
1 tbsp wholegrain mustard
1tbsp thyme, leaves removed
15g (5oz) Taleggio (cheese), cut into pieces
75g (3oz) cherry tomatoes, halved
50g (2oz) breadcrumbs

1.Preheat the oven to Gas 6, 200°C. Cook the pasta until just al dente (firm to the bite). While it's cooking, put the butter and flour into a saucepan and mix until it looks like wet sand. Gradually add the milk, stirring all the time until thickened. Season well and add in the cream, grated Parmesan (reserving 1tbsp for the topping) and mustard.
2.Drain the pasta and mix with the white sauce, thyme leaves, Taleggio and tomatoes in an ovenproof baking dish. Sprinkle over the breadcrumbs and the reserved Parmesan, then bake for 20 mins until golden.

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