Macaroni Cheese

Serves 8–10 

It is an extremely popular, inexpensive option and I usually have the ingredients knocking about. I have made it hundreds of times and used all sorts of cheeses, including Cheddar. Gruyère is also great, as is cream cheese and even a little blue cheese. I’m also partial to a little Parmesan sprinkled on the top, too. 

Ingredients

100g (31/2oz) butter
100g (31/2oz) plain flour
1.75 litres (3 pints) milk
2 bay leaves
A couple of pinches of nutmeg
500g (1lb 2oz) macaroni
400g (14oz) Cheddar cheese, grated
A heaped teaspoon of mustard powder
Salt and pepper

Method 

Preheat the oven to 220°C/425°F/Gas Mark 7. Melt the butter in a very large pan until bubbling, but do not brown. Stir in the flour and continue stirring for a couple of minutes. 

Pour in a quarter of the milk and mix well until you have a smooth paste. Slowly pour in the rest of the milk. Drop in the bay leaves and the nutmeg and stir until silky smooth. If you have any lumps, you can use a hand-held mixer to beat them out. Keep an eye on the sauce and give it a good stir every few minutes. 

Put a large pan of salted water onto the stove to boil then add the macaroni and cook until just tender. Drain well.

Reserve about a third of the cheese, then remove the sauce from the heat. Remove the bay leaves and stir in the rest of the cheese and the mustard powder, beating well. Pour the macaroni into the sauce and mix through, adding a little more milk if it looks too dry. Season and spoon into a large baking tray, sprinkle with the remaining third of the cheese and bake for 20 minutes or until golden and bubbling.