1. In a medium saucepan, melt the butter on medium heat, induction setting 5.
2. Add the flour and cook until the flour slightly changes colour to achieve a blonde roux.
3. Whisk in the milk, Dijon mustard, salt and the chilli flakes, ensuring there are no lumps and bring to the boil on medium-high heat, induction setting 7.
4. Once boiled, reduce to low heat, induction setting 4 and cook for 20 minutes.
5. Whisk the cheese into the sauce until melted and season to taste with salt and pepper.
6. Reduce heat to induction setting 3. Place a piece of baking paper or cling wrap directly on the surface of the sauce and keep warm until ready for use.

1. In a bowl, mix all of the topping ingredients until combined.

1. Place the pasta and salt into an unperforated steam container and cover with water, at least 3 cm over the pasta. Place into the steam oven and Steam at 100°C for the duration indicated on the packet.
2. Drain pasta, add to the Bechamel sauce and mix well. Pour into a baking dish approximately 32 cm x 17 cm and top with the bocconcini.
3. Preheat the oven on Fan Plus at 180°C.
4. Scatter the topping evenly over the pasta and generously drizzle with olive oil.
5. Place into the oven on shelf position 2 and bake for 30-40 minutes, or until golden.

1. Remove from the oven and allow to rest for 5 minutes prior to serving with a seasonal salad.

• For cooking in a Speed Oven, select MW combi mode, MW+Fan Plus. Set the oven to 300W + Fanplus 200 degrees for 28 minutes.