200g dried pasta, macaroni preferably, but penne or twirly stuff works well too
2 tbsp butter
250g grated sharp cheddar cheese
1/2 cup milk
2 tbsp cornflour
1 tbsp American mustard
1 tsp worcesterhire sauce
salt and pepper to taste
Boil the pasta in salted water until the texture you like, I like my mac n cheese a little softer than al dente.
While the pasta is cooking grate the cheese, or cheat and buy pre grated cheese.
In a smaller saucepan melt the butter over a low heat, while the butter is melting measure the milk into a jug and whisk in the cornflour.
Pour the milk mix into the small saucepan and whisk until it starts to thicken, then dump in the grated cheese and stir until a smooth sauce appears, as if by magic. when you have a lovely smooth sauce add the mustard and worcestershire sauce and then season to your taste.
Check the pasta and when it’s ready, drain and pour the sauce over the top and stir well to make sure every morsel of pasta is covered with cheesy goodness.
Now you have a decision to make…..do you eat just like this? Or do you bake it in the oven with sliced tomatoes and a bit of extra cheese grated on top?
Decisions decisions…and by the way…mine has to have Heinz Ketchup on it!