I s'pose mac 'n' cheese needs no introduction, no explanation, no justification. It is, just, comfort food at its most… well, comforting. And unfortunately, as it can be classed as neither British nor American (and most definitely not Italian), it's pretty hard pushed to find its place on any restaurant menus. Alas, home-made it will be. Creamy, cheesy pasta with a crisp, bubbling top... mmmmmmmmmm. Enjoy.
What to do
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 350g of the cheese and stir until the cheese is well combined and melted. Season to taste.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway (but try not to burn your mouth because you're too keen.)