The recipe in the 1970’s could be very plain but you can jazz it up by adding some frozen peas or sweetcorn and fried pieces of bacon.
100 g dried macaroni
25 g butter or margarine
25 g plain white flour
250 ml semi skimmed milk
150 g strong flavoured hard cheese such as Cheddar
black pepper and Worcestershire sauce
1 tomato cut into slices
1. Fill a large saucepan with boiling water and add the macaroni. Cook for 10-12 minutes until the macaroni is al dente.
2. Make the sauce by placing the butter, flour and milk in a saucepan. Heat on top of the stove, whisking until the sauce is thick.
3. Stir in 100 g of the cheese and season with black pepper and some Worcestershire sauce.
4. At this stage you can add peas, sweetcorn or bacon if you wish.
5. Drain the water from the cooked macaroni and put the macaroni in an ovenproof dish.
6. Sprinkle over the remaining cheese and decorate with a line of tomato slices.
7. Place under a hot grill until the top of the dish is golden brown.