Macaroni and Cheese

Ingredients

• Elbow macaroni 200 g
• Cheddar cheese, grated 150 g
• Milk 300 ml
• Butter 30 g
• Plain flour 30 g
• Dijon mustard 1 tsp
• Salt and pepper to taste
• Ground nutmeg 1 pinch

Instructions

1. 1

   Cook the macaroni in salted boiling water until just al dente, then drain.

2. 2

   Melt the butter in a saucepan, stir in the flour and cook for a minute to make a roux.

3. 3

   Gradually whisk in the milk and simmer until the sauce thickens and coats the spoon.

4. 4

   Off the heat, stir in most of the grated cheese, the mustard and nutmeg until smooth, then season.

5. 5

   Fold the drained macaroni into the cheese sauce until evenly coated.

6. 6

   For a baked version, transfer to a dish, top with the remaining cheese and grill until golden and bubbling.

7. 7

   Serve hot.