1 tbsp Dijon mustard
500g/1lb 2oz dried macaroni
400g/14oz plain flour, plus extra for dusting
2 tbsp plain flour
freshly ground black pepper
vegetable oil, for greasing
3 tbsp vegetable oil
200g/7oz cold butter, cubed
50g/1¾oz butter
250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional)
100ml/3½fl oz cream
2 free-range egg yolks
300ml/10fl oz full-fat milk
250g/9oz mozzarella, grated
100g/3½oz Parmesan, grated