Macaroni Cheese (just in case...)
2 tsp mustard powder
100g grated strong cheddar
50g grated parmesan
Cook the macaroni in plenty of salted, boiling water. Meanwhile, melt the butter in a large-ish saucepan and stir in the flour and mustard powder to make a roux. Pour in the milk, still stirring, and bring the sauce to the boil. Turn the heat down and simmer the sauce until it thickens. Remove from the heat and stir in the grated cheddar. Drain the pasta and tip it into an ovenproof dish. Pour over the cheese sauce and mix thoroughly to coat the pasta completely. Top with the grated parmesan and bake at 190ºc for 15-20 minutes until the cheese is crisp and golden. I like it to be slightly scorched in places, too... Leave the dish, out of the oven, to rest for five minutes. This will improve the flavour, as it won't be napalm-hot when served.