Macaroni and Cheese: quick and easy

Ingredients: 4 cups macaroni * 1 whole egg * 4 tbsp butter * 1/4 cup plain flour * 2 1/2 cups whole milk * 2 heaping tsp dry mustard (more if desired) * 400 g Cheddar, grated * 200 g grated Parmesan * 1/2 medium onion * 4 cloves garlic * salt * 1/2 tsp ground black pepper * optional spices: cayenne pepper, paprika, thyme, bay leaf (tbsp – tablespoon, tsp – teaspoon)

This is the first dish I cooked for Emma. Why this one? It is a delicious, quick dinner that everyone will love. Creamy, rich, and with a wonderful Cheddar flavour. So, preheat the oven to 175 °C. Cook the macaroni in a large pot of boiling salted water until still slightly firm. Drain and toss it with 2 tablespoons butter, then

To make the roux, melt the butter in a large pot and sprinkle in the flour. Whisk together over low heat. Cook for a few minutes, whisking constantly.

In a small bowl, beat the egg. Pour in the milk, add the mustard, garlic, bay leaf, and thyme. about 10 minutes. Remove from the heat and let the flavours combine. Whisk

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly. Then pour the egg into the sauce. Stir until smooth. Add in 1/2 the grated Cheddar and 1/2 the Parmesan and stir to melt. Taste and Add any ad-

ditional spices Pour this over the drained, cookedma- caroni and stir. Coat a large baking dish with 1 tablespoon butter and spread the mixture in it. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 minutes. Serve immediately.