Who doesn’t love mac and cheese? Well it just got a whole load cheesier! (I didn’t think it could get much cheesier with that line either!)

Serves 4

Cook & prep time: 30 mins

Ingredients:

• 2 tbsp butter
• 2 tbsp plain flour
• 500ml milk
• 100g Emmental Cheese
• 60g Mature Cheddar cheese
• 1 tsp mustard (I use wholegrain)
• 125g Mozzarella
• 25g Parmesan
• 250g Macaroni 

Method:

1. Heat the oven to 180C Fan.
2. Make a start on your bechamel. Start by melting the butter in a saucepan. Stir in the flour. This should create a paste. Now gradually add in the milk, around 100ml at a time to avoid lumps. Once the sauce thickens, add the next 100ml milk and so on.
3. Meanwhile, boil the macaroni in salty, boiling water.
4. Once the sauce has thickened, stir in emmental & cheddar into your sauce. Stir, then add the mustard and season with pepper.
5. Once the macaroni is done (around 6-8 mins) stir into the sauce.
6. Pop it into an oven proof dish. Top with the remaining cheddar, mozzarella and the parmesan for saltiness.
7. Bake for around 20 mins or until golden brown.

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