Easy Cheesy Mac & Cheese

INGREDIENTS 3 tbsp butter 2 tbsp plain flour 1 clove garlic, grated 500 ml milk 4 large handfuls (about 350g) grated cheddar 1 handful (about 100g) grated Parmesan 350g macaroni, cooked as per the packet instructions

METHOD 1. Melt the butter in a large saucepan on a medium heat. Add the flour and whisk to form a paste. Add the garlic and whisk until the aroma is released and the paste is smooth, forming a roux. 2. Gradually whisk in the milk, little by little, then continue to cook for about 5 minutes until the sauce is thick and smooth. 3. Preheat the grill to hot. 4. Into the bechamel sauce, stir in three quarters of the cheddar and half the Parmesan until well combined, then stir in the cooked macaroni, it should be a creamy mixture. Season to taste. 5. Transfer the mixture into an oven proof dish, sprinkle over the remaining cheese and pop under the hot grill until the cheese is browned and bubbling. Serve immediately. Twist it 1. Switch up the flavour at the end of step 1, by adding 2 tbsp of different flavoured pastes: harissa, chipotle and jerk (or go fancy with truffle oil!) all work well, or even blue cheese. 2. Add ingredients after you’ve stirred in the macaroni, handfuls of spinach, chopped tomato work well, and try crab meat, cooked sausage, cooked pulled pork, cooked or cured hams and salamis for a meaty twist.