Macaroni and cheese

30 min · serves 4

Cheese grated from a block melts smoother than the pre-shredded kind, which is coated to keep it from clumping.

Ingredients

• 300 g Short pasta such as macaroni
• 50 g Unsalted butter
• 40 g Plain flour
• 600 ml Milk
• 250 g Grated cheddar
• 10 g Yellow mustard
• 6 g Salt and pepper
• 40 g Dry breadcrumbs

Method

1. Boil the pasta in salted water and drain it a minute early, since it still has to bake.
2. Melt the butter in a pot, stir in the flour and keep stirring two minutes to cook out the raw taste.
3. Add the milk a little at a time, stirring as you go so it does not go lumpy.
4. Cook about five minutes more, until the sauce coats the back of a spoon.
5. Off the heat, stir in the cheese and mustard until melted, then season.
6. Fold the pasta through the sauce and tip it into an ovenproof dish.
7. Scatter the breadcrumbs over the top and bake at 200C for about ten minutes, until golden.

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