Classic Macaroni Cheese

Cook the macaroni in a large saucepan of boiling salted water for 8 to 1 minutes.
Drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk the milk, a little aty a time.
Cook for 10 to 15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g of the cheese and stir until it is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill.
Cook until the cheese is browned and bubbling.
Serve straighteway.

Boost the vegetable count in this macaroni cheese by adding cooked brocoli, cauliflower, spinach, leeks, carrots or slices of tomato on the top.
Cooked, mashed squash will make the chesse sauce orange, but delicious.

You an also mix up the cheeses in the sauce: good melting cheese like double gloucester, red leceister, smoked cheddar or even blue cheese could make your macaroni cheese even more exciting.