Macaroni and Cheese

This is a tried and true recipe so be exact with quantities and timing (that one minute is one minute!) and you’ll get a perfect result.

Serves 4

300 g macaroni, casarecce, penne or whatever shape you choose
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard powder
⅛ tsp garlic powder
⅛ tsp onion powder
Tiny pinch of cayenne pepper, or a dash of your favourite hot sauce

1. Bring a medium pot of water to the boil. Add the pasta and salt. Cook until al dente, according to package directions. Meanwhile, make sure all of your ingredients are measured and ready (combine the dry spices in a small bowl).

2. Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil. Once boiling, set a timer for 1 minute.

3. Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat.

4. Taste and season with salt, if necessary. Serve immediately.