Serves 4
4 oz (100g) macaroni
1 tablespoon soft white breadcrumbs
1/2 oz (15g) butter
Sauce
2 oz (50g) butter
2 oz (50g) plain flour
1 pint (600ml) milk
salt and freshly milled pepper
4-6 oz (100-175g) grated Cheddar cheese
1/2 level teaspoon made English mustard
dash of Worcestershire sauce
Cook the macaroni in a large pan of boiling salted water untender. Meanwhile, melt the butter for the sauce in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk, stirring all the time, and bring to the boil. Simmer gently, stirring, for 2-3 minutes to make a smooth sauce. Draw off the heat and season with salt and pepper. Stir in two-thirds of the cheese, the mustard and a dash of Worcestershire sauce.
Thoroughly drain the macaroni and add to the cheese sauce. Pour the mixture into a greased ovenproof dish. Sprinkle the remaining cheese on top along with the breadcrumbs (essential for a golden crisp crust as the crumbs absorb the oil that comes from the cooked cheese). Dot with flakes of butter. Bake above centre in an oven heated to 375°F (190°C) or Gas no. 5 for 15-20 minutes. until bubbling. Place under a hot grill to brown the top.