Macaroni and Cheese

Serves 4

If you can make a good cheese sauce, you can make many other things – Cauliflower with Cheese and Lasagne to name just two. So getting this right is a good next step.


300g grated Cheddar Cheese (preferably mature)

50g butter

1 level teaspoon Colman’s English Mustard powder

1 heaped tablespoon of plain flour

300ml of semi skimmed milk

300g Macaroni


Melt the butter in a non-stick saucepan, remove from the heat and add the mustard and the flour and whisk quickly with a whisk – preferably one with straight prongs (not a bulb shaped one), as the mix can get solidified in the middle of the bulb – when completely mixed, add the milk a little at a time and keep mixing to make a paste, then add a little more, mix again and then add a bit more until you have a thick sauce. If you add it too quickly, you will get a lumpy mess so be patient and blend it properly before you add any more milk. When all the milk is added and you have a smooth creamy sauce add the cheese.

Mix the sauce very well with Macaroni or some other tightly wound pasta that can collect the sauce sauce in its twists and turns so that you get the benefit of the flavour of the sauce in every mouthful.

If you need to resuscitate leftovers  of this the next day, add a bit of milk to it when you heat it up.

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