Mac and cheese

Cook the macaroni in salted water for 2 minutes less than the packet says and drain. They will finish cooking in the oven.

Coarsely grate the cheese and set aside a handful for the topping. Preheat the oven to 200 °C and warm the milk.

Melt 50 g of the butter in a saucepan over medium heat, add the flour and stir for a minute without letting it brown.

Pour in the warm milk a little at a time, whisking until smooth after each addition. Simmer, stirring, for 5 minutes until the sauce thickens to the consistency of thin cream.

Cold milk makes a hot roux go lumpy, which is why you warm it first.

Take the sauce off the heat, add the cheese, mustard, salt and pepper and stir until the cheese melts.

Mix the sauce with the macaroni, spoon into a dish greased with the remaining butter and sprinkle with the reserved cheese.

Bake at 200 °C for 20 minutes until golden on top.

Let it stand for 5 minutes so the sauce sets. Done!