Indulgent Mac & Cheese

1. You can make your very own indulgent cheese sauce by warming 500ml of milk in a pan. Add in the whole peppercorns, a couple of cloves, a bay leaf, and the onion and bring to the boil. Turn off and allow to infuse for 15 minutes then strain into a jug.

2. In a heavy-bottomed pan melt together 50g of butter and 50g of flour, stirring until it thickens, then whisk in the strained milk, the double cream and the mustard if using. Bring to the boil, before lowering the heat, stir in half the grated mature cheddar and then simmer for 5 minutes, (however, do not bring to the boil or the cheese will split).

3. Bring a large pan of water to the boil and add a pinch of salt. Put the macaroni into the pan and cook as per instructions on the packet. Drain the pasta when cooked and place into a large ovenproof dish. Note: It’s very important to check that the macaroni is well-drained before going onto the next step.

4. Pour the sauce over the macaroni, ensuring that the macaroni is evenly coated. Add the leeks and bacon if you have them. Sprinkle with the remaining cheddar over the top.

5. Bake at 200ºC/ 20 minutes until golden and crusty.

Perfect on its own with garlic bread, or an indulgent addition to the perfect roast dinner.