Ingredients
- 250 grams macaroni
- 250 grams mature cheddar (or red leicester or mix of both)
- 250 ml evaporated milk
- 2 large eggs
- grating of fresh nutmeg
- salt (to taste)
- pepper (to taste)
Method
- Preheat the oven to 220°C/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan.
- While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand.
- Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste.
- Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.
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