Ingredients - 400 g of dried macaroni, 250 g grated mature cheddar, 1 pint of milk, 2 heaped desert spoons of plain flour, 1 ounce of flora/butter, salt, pepper and dash of worcester sauce, (salad to accompany)Empty dry macaroni into pan of boiling water and simmer for 10 to 12 minutes until al dente (firm to the tooth!!). Whilst pasta is cooking melt the flora in a pan then add the 2 desert spoonfuls of flour. Gently whisk the flour and flora as it simmers until it starts to form a ball (2 to 3 minutes) then gradually add milk whilst whisking continually to ensure no lumps form. Gently bring to the boil continuing to whisk. Sauce should start to thicken and then remove from heat. Whisk in three quarters of the grated cheese and return to the heat whisking gently. Season with salt and pepper and a couple of dashes of worcester sauce. When pasta is cooked drain and rinse with boilling water to remove any remaining starch and put into pyrex dish. Pour cheese sauce over pasta and sprinkle remaining cheese over the top and place under a hot grill for 3 to 4 minutes until cheese turns golden brown!!
Serve with crisp leaf salad and a beverage of your choice!!
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