New-York-Daily-News-ooh-look: Mac cheese to the Max

Most people love macaroni cheese. I certainly do, though I think it's more to do with the childhood memory of sitting down in pajamas and fluffy dressing gown in front of the TV, with a boiling hot bowl of 'mac and cheese' and a spoon. Then burning your tongue and going 'Argh, Ah burrt ma tug!'.

I've never made mac and cheese before this, probably because it takes a surprising amount of effort for such a simple dish. But then I discovered the happiness of Sunday night in front of the telly, and when it comes down to it, boiling up the pasta and a bit of stirring of milk and flour isn't really that difficult. As long as I can keep an eye out on the TV while making it, so as not to miss out on Downton Abbey or any other juicy Sunday night bonnet drama.

Macaroni Cheese

serves 2

Ingredients

125g macaroni

20g butter

1 tblsp plain flour

1 3/4 cups milk

1 tsp crushed garlic

1/2 tsp Dijon mustard

1 cup grated cheddar cheese

1/3 cup grated parmesan

1/4 cup dried breadcrumbs

Method

1. Preheat oven to 200C. Cook macaroni in a saucepan of boiling, salted water until al dente, then drain.

2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes or until the mixture comes away from the side of the pan. Gradually add milk, whisking constantly, until smooth. Add garlic and simmer for 4-5 minutes, until the sauce thickens.

3. Add the mustard, cheddar cheese and half the parmesan. Stir until the cheese melts and the mixture is smooth. Season to taste with salt and pepper. Add macaroni and stir to combine.

4. Spoon macaroni cheese into two 2 1/2 capacity ovenproof dishes and top with remaining parmesan and breadcrumbs. Bake for 15 minutes, until bubbling. Serve carefully - it's hot!

recipe adapted from BBC Australian Good Food