This mac ’n’ cheese requires zero skill and just one pan. There is nothing to stop the indulgence of smothering it with even more cheese and popping it under the grill.
60ml double cream
1 heaped tbsp cornflour blended with 2 tbsp water
1 heaped tsp grainy mustard
100g grated extra mature cheddar
25g freshly grated parmesan
Sea salt and black pepper
Freshly grated nutmeg (optional)
Watercress, to serve
- Combine the water and cream in a small nonstick saucepan, bring to the boil, stir in the macaroni and cook over a low heat according to the packet instructions until just tender, stirring now and again.
- Stir in the cornflour solution and simmer for a minute to thicken. Remove from the heat and stir in the mustard and both cheeses which should melt instantly, then season to taste with salt and pepper, and nutmeg if wished. Serve with a pile of watercress.