JILL’S FAMOUS MAC AND CHEESE

Serves 4

450g/16oz/1lb macaroni

2 tbsp olive oil

4 tbsp butter

100g/3.5oz/1 cup breadcrumbs

Salt and black pepper

3 tbsp plain flour (all-purpose flour)

500ml/17 fl oz/2 cups milk

¼ tsp nutmeg

¼ tsp mustard powder

100g/3.5oz/1 cup mature Cheddar, grated 50g/2oz/½ cup Parmesan, plus extra for topping 250ml/8 fl oz/1 cup cream

To serve:

Garlic bread

1 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6. Bring a pot of salted water to the boil. Add the macaroni and half of the oil. Cook for 9-11 minutes until al dente.

2 Drain the pasta and rinse in cool water. Toss in the rest of the olive oil to prevent clumping, then set aside.

3 Melt one tablespoon of butter in a frying pan. Stir in the breadcrumbs and some salt, then remove from the heat.

4 In a medium saucepan, melt the rest of the butter and add the flour gradually, constantly whisking until a thick paste is formed and making sure the butter does not burn.

5 Gradually add the milk, whisking constantly until it is thick and completely smooth.

6 Add the nutmeg and mustard powder, then season with salt and black pepper.

7 Combine the cheeses in a bowl, then add to the sauce gradually while stirring, waiting for each addition of cheese to melt before adding more. Once all the cheese has melted into the sauce, stir in the cream and season to taste.

8 Grease a large ovenproof dish. Pour in the sauce and the pasta, then mix to combine, leaving some extra sauce for the top of the dish.

9 Top with the sauce, breadcrumbs and the extra Parmesan.

10 Bake for 15 minutes or until the top is nice and golden.

Per Serving 317kcals, 26.5g fat (13.3g saturated), 12.5g carbs, 6.5g sugars, 9.2g protein, 1.8g fibre, 0.310g sodium