Macaroni Cheese (4)

This is really a 5 when eaten straight away, going down to a 3 if re-heated


  • 125g macaroni
  • 20g butter
  • 20g plain flour
  • garlic
  • mustard
  • paprika (optional)
  • nutmeg (optional)
  • 300ml milk
  • 120g grated cheddar
  • 25g grated parmesan


  1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
  2. Finely chop garlic
  3. Melt the butter over a medium heat in a saucepan big enough to hold the macaroni.
  4. Add the garlic and cook for a minute.
  5. Add the flour and stir to form a roux, add the mustard and cook for a few minutes.
  6. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
  7. Meanwhile, preheat the grill to hot.
  8. Remove the sauce from the hob, add 80g of the cheese and stir until the cheese is well combined and melted.
  9. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  10. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.