macaroni cheese for Katrina

200g mature cheddar (can use half fat to half .. the fat!!)

50g parmesan

50g white bread , crusts cut off (or crushed up potato crisps work too)

3 medium tomatoes

280g good-quality macaroni

700ml full-fat milk, plus a bit extra (swap this for low or half fat if you like for less calories)

50g butter

50g plain flour , minus 1 tsp

1 rounded tsp Dijon mustard

Tsp ground nutmeg

Black pepper (this is something I always add but can just as easily be omitted)

Add steamed veg to make a change ie peas/brocolli/carrots (add at final stage when you combine the sauce and pasta)

Finely grate the cheeses, keeping them separate.

Tear the bread into pieces and whizz in a food processor or with a hand blender until they are coarse crumbs.

Mix 25g of the cheddar and one-third of the Parmesan into the breadcrumbs.

Toss the rest of the cheese together and set aside.

Thickly slice the tomatoes.

Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.

Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking.

While this is cooking, start the sauce.

Warm the milk in a jug in the microwave (or in a pan).

Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour.

Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage.

Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again if this stays lumpy drag out the hand blender they work wonders!

Pour in the final third of milk and keep beating until smooth.

When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain.

 Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth.

 Lower the heat and simmer for about 4 mins until glossy, stirring every now and then.

 Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. You will know this .. not too gloopy but sticky enough to hold onto the pasta

 Taste and season

If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely.

If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.

Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top.

Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

I had actually forgotten how many stages there were in this .. but I have to say it is pretty good ;0)

Macaroni Cheese