Macaroni Cheese

Ingredients

• 250g macaroni
• 40g butter
• 40g plain flour
• 600ml milk
• 250g cheddar cheese, grated
• 50g parmesan, finely grated

Method

Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside
Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce
Meanwhile, preheat the oven to 200C
Remove the sauce from the hob, add 175g/6oz of the cheddar and stir until it is well combined and melted
Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish
Sprinkle over the remaining cheddar and the Parmesan and place in the oven. Cook for 15-20 minutes, or until the cheese is browned and bubbling. Serve straightaway