Marconi Cheese

250g macaroni

40g butter

60g plain flour

 600ml milk

 2tsp salt

 1 tbsp ground black pepper

 350g cheddar cheese

1 tbsp Dijon mustard 

1) Start by placing the macaroni in a pan of boiling water and add 1 tbsp of salt. While your macaroni is cooking, place your butter over medium heat and melt. Once your butter is melted, add flour and mix over a medium heat for 3-4 minutes.

2) Now you have the base of a roux, you want to add the milk to create the distinctive creamy sauce that usually comes with mac and cheese. Add your milk. Bring your roux sauce to a simmer for 5 minutes until it is thick enough to coat the back of a spoon. Just before your roux sauce comes to a simmer preheat your oven to 200°C / Gas 6.

3) Drain the water from the cooked macaroni and add to your roux sauce. Fold in your cheddar cheese, Dijon mustard, salt and pepper.

4)Transfer to a rectangular dish and bake for around 30 minutes until golden brown. Five minutes before the mac and cheese is done, blitz up some bread in a food processor and pan-fry with English mustard and chilli flakes. Take your mac and cheese out of the oven and finish with your toasted breadcrumbs.