Macaroni Cheese. Three Times Over.

It is getting cooler and so with joy I have been reaching for all my favourite comfort food recipes.  Although to be fair I have to try and maintain some control given that bikinis are very much an all year thing out here....

This macaroni cheese recipe combines mozzarella, mature cheddar and parmesan to give an amazing cheesy hit.  Perfect with a bowl of peas and a spot on the sofa.

Ingredients - serves 1 (alone in need of some serious comfort), or 2 (smuggles)

100 g dried macaroni pasta
25 g butter, plus extra for greasing
250 ml whole milk
150 ml single cream
50 g mature cheddar, coarsely grated
50 g mozzarella, coarsely grated (the hard stuff is fine)
50 g parmesan, finely grated
3 cherry tomatoes
Nutmeg, a grating
Salt and pepper

Method

1. Preheat your oven to 180C.
2. Cook the macaroni in boiling water according to the packet, take it off the heat a minute of two before it is completely done and drain.
3. Melt the butter in a saucepan then add the flour, stirring continuously over a moderate heat for 3 minutes.

4. Mix together the milk and cream and gradually add to the butter and flour mixture, mixing all the time over a moderate heat, until you get a smooth sauce.
5.  Slowly bring to the boil, stirring, then lower the heat and keep stirring until the sauce has thickened up a bit (about 10 minutes).
6. Take off from the heat and stir in the mozzarella, cheddar and half of the parmesan, season generously with black pepper and a touch of salt and add a grating or two of nutmeg.

7. Once the cheese has melted, mix in the pasta and pour into a small enamel baking dish greased with butter.

8. Top with the remaining parmesan and the tomatoes cut into quarters.
9. Place in the oven for 25-30 minutes or until bubbling and crisp and eat while it's hot.

You must serve this with frozen peas just brought to the boil - there is something about cheese sauce, pasta and peas that achieves near perfection.