Mac and Cheese
350 gm of short or macaroni pasta
35 g of butter or non dairy spread
3 tablespoons plain flour
1 teaspoon English mustard
1 litre of semi skimmed milk or soya milk
150 gm sharp Cheddar cheese freshly grated
plus extra 30 gm cheese for top
100 gm freshly grated Parmesan cheese
1 grating of nutmeg ( optional)
100 gms fresh breadcrumbs
Drizzle olive oil
Cook the pasta as per the packet instructions
Over a low heat melt the butter in a large oven proof frypan
Add the flour and increase the heat stirring all the time to create the roux. Slowly whisk in the milk, then bring to the boil and then reduce heat to simmer
Add the cheeses, mustard and grate of nutmeg and keep stirring. Taste the sauce and season with salt and pepper to your liking.
Preheat the oven to 220 C / 425 F / Gas 7
Drain the pasta well and add to the sauce stirring it well
Add the extra grated cheese and breadcrumbs to the top with a little drizzle of olive oil.
Bake in oven proof dish for 20- 30 minutes until the top is golden brown and gooey.
Serve with fresh tomato and herb salad.