Macaroni cheese

The ultimate comfort food. Categorically not mac n’ cheese.

This dish was a staple of my childhood Friday evenings, playing raucously with friends while our mums got quietly drunk in the kitchen. Always eaten with lashings of ketchup and gherkins, occasionally with the added treat of sliced hotdogs stirred in. And with an inevitable battle over who got more of the crunchy top. Now I like to think I’m slightly more sophisticated (sometimes), but I still love the contrast with the creamy pasta, so I eat it drizzled with chilli sauce or topped with pickled jalapenos. And accompanied by a nice crispy salad on the side.

• 2 tbsp salted butter
• 2 tbsp plain flour
• 1 tsp dijon mustard
• 400-500ml milk
• 200g grated cheddar (or to taste)
• 400g pasta shapes
• Salt and pepper

1. In a thick-based saucepan over a low-medium heat, melt the butter then sprinkle over the flour
2. Stir together until they form a light brown paste (a roux! Tres sophistique) and keeping stirring for a couple of mins
3. Add the mustard and stir in
4. Then pour over the milk and either whisk (which gets rid of lumps) or stir constantly right down into the corners until the sauce is thickened and voluptuous
5. Turn off the heat, add the grated cheese and stir until it has melted in. Taste and season

You can eat this sauce simply mixed into cooked pasta, but to make this into a proper baked macaroni cheese …

1. Pre-heat the oven to 180C fan (200C)
2. Cook the pasta in plenty of salted boiling water for 6-7 mins – around 3-4 mins less than usual
3. Drain it and tip into a ceramic oven dish
4. Mix through the cheese sauce, top with a bit more grated cheese and bake for 30 mins until bubbling and golden