Simple Mac & Cheese

If I’m feeling a little adventurous, I might stir some chopped anchovies into the melted butter. If I’m feeling virtuous, I might stir in some chopped frozen spinach or blanched cavolo nero before baking. Using a couple of different cheeses adds depth of the flavour and gives it a wonderful texture - but use what you have, even if it’s just bits and bobs form the back of the fridge.

ingredients

Serves 6

• 400g macaroni or penne

  45g butter

  3 tbsp plain flour

  1 bay leaf

  1 litre of whole milk

  A few gratings of nutmeg

  3 sprigs of thyme, leaves picked

  150g grated gruyere, comte or mature cheddar - or a mixture

  100g grated Parmesan

  6 tbsp breadcrumbs

  Olive oil, to drizzle
  

instructions

Heat the oven to 180C/160C fan. Bring a big pan of salted water to the boil and cook the pasta for 2 minutes less than stated on the pack minutes, then drain and run under cold water to cool off.

Melt the butter in a pan over a medium heat and stir in the flour. Cook, stirring constantly for 1 minute until toasty, then add the bayleaf and slowly pour in the milk, whisking constantly until it comes to a simmer and begins to thicken. Turn the heat down to low and simmer gently for 4-5 minutes, stirring frequently. Add the nutmeg, thyme and the cheese and half the Parmesan and stir until you have a smooth, luscious sauce. Season to taste with plenty of pepper

Combine the warm sauce with the pasta, adding a splash of boiling water if it needs loosening. Transfer to a baking dish. Combine the remaining Parmesan with the breadcrumbs and sprinkle over the top. Drizzle with a little oil then place in the oven for 25-30 minutes until golden, bubbling and delicious.