Macaroni Cheese

[Supper Dishes]

170g/6oz macaroni

20g/¾oz butter

20g/¾oz plain flour

cayenne pepper

a pinch of dry English mustard

425ml/¾ pint milk

salt and freshly ground black pepper

170g/6oz Cheddar cheese, grated

½ tablespoon fresh white breadcrumbs

1. Cook the macaroni, uncovered in boiling, salted water, until just tender. Drain well and rinse with boiling water.

2. Melt the butter in another pan and add flour, cayenne pepper and mustard. Cook, stirring, for 1 minute. Remove from heat. Pour in the milk and mix well. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes.

3. Stir the macaroni into the sauce and reheat if necessary. Season the sauce with salt and pepper. Stir in all but one tablespoon and turn out into an ovenproof dish.

4. Preheat the grill to its highest setting.

5. Mix the reserved cheese with the breadcrumbs and sprinkle evenly over the sauce, make sure it is completely covered or it will burn under the grill.

6. Grill quickly until the top is browned and crisp.