Macaroni Cheese
 This
traditional recipe for macaroni cheese is simple to make and makes a
substantial meal. Like many simple recipes it relies on the quality of
the ingredients, and the tastier the cheese the better. If you are
lucky enough to be able to get really tasty cheddar cheese then you can
skip the parmesan and still get a good taste.
To make 2 servings:
Boil the macaroni in plenty of lightly salted water for 10 minutes or however long it says on the packet. In a separate pan put the milk, butter and flour. If you start with cold milk and keep stirring over a gentle heat as the butter melts you should get a nice smooth white sauce with no lumps. Bring gently to the boil and let it thicken. Stir in the mustard and most of the grated cheese but keep back a little of the cheddar to use as a topping. When the macaroni has cooked, drain it well and put it into an ovenproof dish. Pour over the cheese sauce. Cover the top with the remainder of the grated cheese and arrange the sliced tomato on top. Put the dish under a hot grill until the cheese top is
browned and bubbling. Serve hot. There you have it, just like my mother
used to make!
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