Macaroni cheese

Serves 2

200g macaroni
35g butter, plus extra for greasing
25g plain flour
450ml whole milk
Grating of nutmeg
½ tsp English mustard powder
50g mature cheddar
1 slice of white bread, made into crumbs
1 tbsp grated parmesan

1. Cook the macaroni in plenty of salted boiling water until tender. Meanwhile, melt 25g of the butter in a pan, and stir in the flour. Cook, stirring, for a couple of minutes, then gradually whisk in the milk until you have a smooth sauce. Cook, stirring, for a few minutes until it thickens, then add a grating of nutmeg and the mustard and stir in the cheddar until smooth. Take off the heat, and season to taste.

2. Pre-heat the grill. Drain the macaroni and rinse under cold running water. Grease a baking dish with butter, then combine the pasta and cheese sauce and tip into the dish.

3. Melt the remaining butter and then toss it together with the breadcrumbs and the parmesan. Spread over the top of the dish, Grill for about 10 minutes until golden and bubbling. Allow to stand for five minutes before serving.
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