Mac and Cheese

1. Cook the macaroni in salted water for 2 minutes less than the packet says, then drain.

2. Melt the butter, stir in the flour and cook for 2 minutes, stirring.

3. Add the milk gradually and cook into a smooth, thick béchamel.

4. Take off the heat and stir in three quarters of the grated cheddar, the mustard and the nutmeg.

5. Fold the pasta through the sauce and tip into a buttered baking dish.

6. Scatter over the remaining cheese and the breadcrumbs, then bake at 190°C for 20 minutes until golden.

Tip: Always add the cheese off the heat – boiled, it splits and the sauce turns oily and grainy.