MACARONI CHEESE

Serves 4

         4 cups milk

         2 tablespoons cornflour mixed to a paste with ½ cup cold milk

         125g grated tasty cheese

         ½ cup freshly grated parmesan

         1 dessertspoon smooth chutney

         2 teaspoons vegetable stock powder

         1 teaspoon Dijon mustard

         3 cups cooked macaroni

         salt and pepper

         2 tablespoons finely chopped parsley (optional)

Pour the milk into a saucepan and bring to the boil. Thicken with some or all of the cornflour paste, stirring constantly with a whisk.

Add the cheeses, chutney, stock powder and mustard. Mix well, then stir in the macaroni. Add salt and pepper to taste if needed, along with the parsley, if using. Heat to piping hot before serving.

VARIATION

•  Pour into a greased casserole dish (20cm or 18cm x 28cm) and sprinkle with 1½–2 cups fresh breadcrumbs. Dot with small pieces of butter (about 30g in total), chopped herbs and/or a little finely grated parmesan — these can also be mixed with the breadcrumbs.

•  Add a 425g can flaked and drained tuna or salmon in springwater and/or 4–6 sliced or quartered hardboiled eggs.