Mac n cheese

1. 1

   Preheat oven to 200F C. Butter an ovenproof dish

2. 2

   Put a large pan on to boil with 2.5 litres of water and plenty of salt.

3. 3

   When on a rolling boil add the macaroni and cook for no more than 7 minutes.

4. 4

   Meanwhile in another pan heat the oil and add the onion with a pinch of salt to help it soften quicker.

5. 5

   Cook over a medium heat

6. 6

   When the onion is soft add the garlic and cook until softened but not coloured.

7. 7

   Around 30 secs

8. 8

   Add the butter and flour and stir to form a roix once the butter has melted

9. 9

   Cook the roux for a minute to remove the raw flour taste

10. 10

    Add the milk (cold) gradually, mixing well with each addition to form a smooth white sauce.

11. 11

    Add the cheese and horseradish - and a splash more milk if the mix becomes too thick to pour

12. 12

    Season the sauce

13. 13

    Remove from the heat and add the peas

14. 14

    Drain the macaroni and add to the sauce

15. 15

    Pour the macaroni and sauce into the dish, top with parmesan and bake for 15 minutes or until golden and bubbling

16. 16

    Allow to cool for 10 mins before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.