1 pint (2 c.) Milk
50 g. (4 tbsp.) butter
50 g. (1/2 c.) Plain Flour
200 g. (8 oz.) Macaroni pasta
150 g. (6 oz.) Cheddar cheese
50 g. (2 oz.) Red Leicester Cheese to top

Put water to boil, when boiled add pasta. Melt butter in a saucepan, add flour and stir to a roux (paste). Take the roux off the heat and gradually add milk stirring all the time so not to go lumpy. Put pan back on a high heat and stir until sauce has thickened. Remove once again from heat and add Cheddar cheese. Stir until cheese has melted.

Drain Macaroni and put into a casserole dish. Pour the cheese sauce on top and sprinkle with the Red Leicester Cheese. Place under a hot grill and wait until the cheese has turned brown. Remove and eat when slightly cooled.

Submitted by: Martin Coles