My Mac 'n' Cheese

I think my take on macaroni cheese is so much better than the ready made sort. Doesn't take a lot of effort either.

400g macaroni

500ml whole milk

200g grated cheddar

50g grated parmesan

few tbsps breadcrumbs

1 tsp dijon mustard

3 tbsp flour

1 tbsp butter

3 cloves garlic

Before you start making the sauce, put the macaroni in a large pan, add boiling water and boil until al dente.

While the pasta is cooking, you need to make a bechamel sauce.

Measure the milk into a microwavable jug and warm the milk up in the microwave for 2 minutes.

Then melt the butter in a large saucepan and add the chopped garlic.

Fry for a few minutes to soften the garlic.

Add the mustard and stir well.

Add the flour and stir until a soft dough like paste forms.

Gradually add the warm milk and beat like mad after each addition.

Keep stirring and beating (with a whisk if necessary) until you have a thick sauce. (With hopefully no lumps)

Add the cheddar and half of the parmesan to the bechamel sauce.

Drain the pasta.

When the cheese has melted, add the pasta and stir well.

Transfer the pasta and sauce to a large ovenproof dish.

Sprinkle the top with breadcrumbs and the remaining grated parmesan cheese.

Bake in the oven for 20 mins at 200 degrees celsius.

This will be very hot, so you may want to let it stand for a few minutes before dishing up.

Serve on it's own or with a few vegetables.

This should serve 4-6 people depending on whether anyone has second helpings!