Macaroni Cheese

Ingredients

• 350g / 12oz macaroni
• 75g / 3oz butter
• 75g / 3oz plain flour
• 500ml / 17 fl oz cold milk
• 225g / 8oz grated Cheddar cheese
• 100g / 3½oz Parmesan cheese
• ½ tablespoon of English mustard
• Salt and pepper

Instructions

1. In a large pan of salted boiling water, cook the macaroni for 8–10 minutes until cooked al dente—try not to overcook the pasta, as it will continue to cook in the oven. Drain well and set aside.
2. In a separate large, grill-proof pan, melt the butter. A cast-iron or other ovenproof dish may be used.
3. Once the butter has melted, add the flour and cook for a few minutes, stirring all the time, until the mixture forms a roux—a shiny, golden paste.
4. Gradually whisk in the milk, a little at a time, and cook over a low heat for 10–12 minutes. Keep stirring and cook until you have a smooth, glossy sauce that gradually thickens. Don't worry if the sauce still seems a bit thin at this stage; it will thicken later in the oven.
5. Off the heat, add around half of the Cheddar and half of the Parmesan to the sauce. Stir until melted, season with salt and pepper, and keep stirring until well melded.
6. Preheat the grill to high. Pour the macaroni into the sauce and mix everything together, then sprinkle over the remaining Cheddar and Parmesan.
7. Grill or place in a hot oven for 15 minutes, until the topping is golden and bubbling. Serve immediately.