It amazes me that something as simple as pasta and cheese can taste so satisfying. This is my version of the family favourite, Macaroni Cheese:
For the cheese sauce:
- Cheddar cheese, grated
- Wholegrain mustard (Coleman’s English would do as well)
- Freshly ground salt and pepper
Melt the butter in a saucepan (use 1oz).
Stir in the flour (1 oz) and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk (about 1 pint) to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper. Add in 1 tablespoon of mustard.
Stir in 3oz cheese and allow to melt. Don t re-boil the sauce or it will become stringy.
Cook the macaroni according to packet instruction.
I like to jazz this dish up with onions, spring onions, leeks, mushrooms and garlic (depends on what I have) sautéed in butter until soft . This is then added to the pasta and cheese sauce mixture, with cheese sprinkled on top and baked until golden brown.