Macaroni Cheese

MACARONI cheese is one of my children’s favourite supper dishes. We often add some cubes of cooked bacon or ham to the sauce with the cooked macaroni.

Serves 6

8ozs (225g) macaroni 6 pints (3.4L) water 2 tsp salt 2ozs (55g) butter 2ozs (55g) white flour, preferably unbleached 1½ pints (850ml) boiling milk 3 tsp Dijon mustard 1 tbsp freshly chopped parsley, (optional) Salt and freshly ground pepper 5ozs (145g) grated mature Cheddar cheese

1 x 2 pint (1.1L) capacity pie dish

Bring a large pot of water to the boil, add the salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook until just soft, 10-15 minutes approx. drain well.

Meanwhile melt the butter, add in the flour and cook on a medium heat, stirring occasionally for 1-2 minutes. Remove from the heat. Whisk in the milk gradually; bring back to the boil, stirring all the time. Add the mustard, parsley if using and cheese, season with salt and freshly ground pepper to taste. Add the cooked macaroni, bring back to the boil, taste, correct seasoning and serve immediately.

Macaroni cheese reheats very successfully provided the pasta is not overcooked in the first place, it is very good served with cold meat particularly ham.

Top Tip: Macaroni soaks up an enormous amount of sauce. Add more sauce if making ahead to reheat later.

Macaroni Cheese with Smoked Salmon: Add 4ozs (110 g) of smoked salmon pieces to the macaroni cheese.

Macaroni Cheese with Mushrooms and Courgettes: Add 8ozs (225 g) sliced sautéed mushrooms and 8ozs (225 g) sliced courgettes cooked in olive oil with a little garlic and marjoram or basil to the Macaroni cheese.

Toss gently, turn into a hot serving dish and scatter with grated cheese — delicious.