Ingredients
700g Macaroni (cooked al dente)
30g Butter
1/2 Pint Milk
1/2 Pint Cream
400g Full flavoured grated Cheddar
1 heaped teaspoon Colmans English Mustard powder
1 heaped dessertspoon Cornflour
100g Grated Parmesan Reggiano
1 teaspoon Chilli flakes (optional)
Seasoning
Method
Pre-heat Oven to 190C
- Melt butter in saucepan and add cornflour and mustard powder. Make roux
- Add the milk and cream and bring to simmer for a few minutes to allow the cornflour to cook
- When desired thickness is reached – should be like thick custard (may need to add more cornflour or more milk depending on consistency) add the cheddar and quickly stir to melt
- Combine with the cooked macaroni and put into a heatproof dish
- Sprinkle with Parmesan and Chilli flakes and bake for about 20 minutes or until golden brown and bubbling.
- Enjoy with a fresh green dressed salad and crusty bread