Mac ’n’ cheese revisited

butter in a saucepan over a gentle heat until just melted. Whisk in the flour, then add the milk in three lots, stirring continuously, until well incorporated. Add salt, pepper and nutmeg. Whisk while cooking over the heat until the sauce is thickened and smooth. If it misbehaves, just whisk it vigorously again until smooth – it should finish thick and silky. Add the cheeses at the end of heating and stir well to combine.

Cook the pasta for one minute less than the packet instructions advise, in plenty of salted, boiling water until only just al dente. Drain well. Add the drained pasta and cheese sauce to the kumara, add the onions and stir to combine. Spoon the pasta mixture into a 25cm x 30cm baking dish.

Roughly chop the bread and put in a food processor with the remaining butter, rosemary leaves and tablespoon of tasty cheese. Whiz to form crumbs and sprinkle over pasta. If you are a hard-core blue cheese fan, now is the time to add the second measure of it crumbled on top, but it is also great ‘‘as is’’. Bake for 20-25 minutes until golden. Serve sprinkled with rosemary garnish. 4 tablespoons butter

cup flour 2 cups whole milk 1 clove garlic, crushed Sea salt and freshly ground black pepper

teaspoon grated nutmeg 1 cup gruyere or tasty cheese, grated

3 slices toast bread, crusts removed 2 tablespoons pine nuts

cup basil pesto

If you reckon plain old macaroni and cheese is old hat, try these alternatives – salami, red pepper and pesto pasta with semi-dried tomatoes or roast kumara and blue cheese pasta with caramelised onions.