Macaroni cheese

Macaroni cheese
Serves 4
300 g dried macaroni
100 g frozen peas
30 g plain flour
30 g butter or margarine
300 ml milk – we used whole milk in the 70s
150 g grated cheese – we used cheap Cheddar, but strong matured Cheddar is good
½ teaspoon Dijon mustard – we used Coleman’s English powder
Black pepper
1 sliced tomato

  1. Preheat the oven to 190°C/Gas 5
  2. Cook the macaroni in boiling water until soft – see packet for instructions, but usually about 8 minutes. Add the frozen peas about 2 minutes before the end.
  3. Make the white sauce by the all in one method – put the flour, butter and milk in a pan and whisk over the heat until the sauce thickens.
  4. Drain the macaroni and peas and stir into the sauce along with two thirds of the cheese.
  5. Season with mustard and black pepper.
  6. Pile the mixture into an ovenproof dish and sprinkle the remaining cheese on top.
  7. Decorate with a line of sliced tomatoes and bake in the oven for 20 minutes until the top is golden brown.

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