Cook the macaroni following pack instructions, drain, then set aside.

Warm the milk in a heatproof jug in the microwave or in a small saucepan until just steaming. Melt the butter in a small saucepan over a low heat, then stir in the plain flour until combined and cook for 1 min. Gradually pour in the milk, whisking constantly, until all combined and you have a glossy sauce. Once bubbling, cook for 1 min then remove from the heat. Stir in all but a handful of the cheddar along with the mustard and mix until the cheese has melted.

Tip the pasta into a heatproof dish that will fit into your air fryer and pour over the cheese sauce. Give it a little mix to ensure the sauce has coated as much of the pasta as possible.

Combine the breadcrumbs with the remaining cheddar and scatter over the top of the macaroni and cheese mixture. Heat in your air fryer at 180C for 15-20 mins until the breadcrumbs are golden and the mac and cheese is bubbling.