Sunday Times

FOUR CHEESE MACARONI CHEESE

300g macaroni 30ml (2 tbsp) butter 30g (4 tbsp) flour 300ml milk 30ml (2 tbsp) cream cheese 50g mature cheddar cheese, grated 50g gruyère cheese, grated Pinch of nutmeg Pinch of English mustard powder Small handful of grated parmesan

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300g macaroni 30ml (2 tbsp) butter 30g (4 tbsp) flour 300ml milk 30ml (2 tbsp) cream cheese 50g mature cheddar cheese, grated 50g gruyère cheese, grated Pinch of nutmeg Pinch of English mustard powder Small handful of grated parmesan Cook the macaroni in boiling salted water until al dente, then drain and tip into an ovenproof casserole dish. Melt the butter in a saucepan, and when it begins to bubble, add the flour and stir to make a roux. Gradually pour in the milk, stirring constantly, and once the sauce is thick enough to coat the back of a spoon, remove it from the heat. Immediatel­y add the cream cheese, cheddar and gruyère and stir through until the cheese has melted. Season with the nutmeg and English mustard powder, and pour the sauce over the macaroni, tossing to coat. Sprinkle the parmesan over the top, and place under a hot grill, until the top is golden brown and bubbling. Serves 4

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