I meant to post this when I made the video but I forgot! So here it is with the video at the bottom!

MACARONI CHEESE Prep Time 20 mins, Baking Time 20-30 mins

INGREDIENTS
300g elbow macaroni
3 cups grated Cheddar Cheese (it make more sense to use cups for grated cheese!)
60g butter
60g plain flour
¼ tsp cayenne (or less)
¼ tsp white pepper (or less)
500ml cold milk
¼ tsp Worcestershire sauce
1 tsp salt
A pinch of nutmeg
1 tsp mustard powder

TOPPING
½ to ¾ cup of cheese depending on the size of your dish (I used Red Leicester as it was left in the fridge)
½ cup Panko breadcrumbs

METHOD

• Melt the butter on medium heat
• When it begins to foam add the flour and stir to create a roux
• Cook the roux on medium for 2-3 minutes then add the pepper and cayenne (and any dry herbs like thyme if you fancy)
• Cook for a further minute then add about a third of the cold milk. (cold milk stops lumps forming!)
• Whisk briskly then add the rest of the cold milk
• Bring to a simmer and as it is heating up add the Worcestershire sauce, mustard, salt and a pinch of nutmeg
• Simmer on low heat for about 6-7 minutes
• Turn off the heat and add half of the cheese
• Stir to melt the cheese then add the 2nd half of the cheese
• Pre-heat the oven to 200°C – 180°C fan – gas 5 or 6
• Boil the macaroni in salted water according to the packet instructions
• Drain the macaroni and pour into your chosen dish
• Pour the cheese sauce over the macaroni and stir in
• Sprinkle the topping cheese over the mix
• Sprinkle the breadcrumbs over the cheese topping
• Bake for 20-30 minutes or so until the top is brown and crusty
• Allow to cool for 5 minutes and serve!