Creamy mac and cheese bake

Here’s a hearty favourite for those cold nights before spring truly arrives!

Ingredients:

150g elbow macaroni

5 tbsp butter or margarine

30g all-purpose flour

470ml whole milk

235ml double cream

1 tbsp powdered mustard

2 tsp salt

1 tbsp white pepper

1 tbsp Worcestershire sauce

125g grated mature cheddar cheese

125g grated parmesan cheese

125g grated Emmental cheese

25g breadcrumbs or panko

1 pinch oregano

Preheat your oven to 180C. Boil the pasta on the hob with a pinch of salt for 8 minutes, making sure that it doesn’t get too soft, then drain and put aside.

In a large pot or pan, melt two tablespoons of butter and whisk in flour until the mixture is a light golden brown. Gradually pour in the milk while mixing, then add the double cream. When the mixture begins to thicken, whisk in the salt, pepper, Worcestershire sauce, and mustard and bring to a boil for two minutes. Remove the sauce from the heat and add in cheese until the sauce becomes creamy.

Combine the sauce with the pasta in a bowl until it’s well covered, then pour into a baking dish. Add the leftover butter in the four corners of the dish and sprinkle over the breadcrumbs. Bake in the oven for 25-30 minutes, then serve immediately – and enjoy!