1 1/2 cups macaroni, 2 cups garden peas, 150ml milk, cheddar cheese
I can't believe that after almost 500 recipes, I have never shared this with you. Macaroni Cheese is one of those comforting childhood dishes that almost everyone loves (unless of course you've only ever had it out of a packet. Poor thing). Rather than the traditional roux-based sauce (flour + flour? Nonsense poopypants!) I prefer to make mine out of just milk and cheese so that there's less butter involved, though you could use cream if you're feeling super indulgent. The addition of wonderful, sweet, fresh garden peas to this pasta makes it feel far less naughty.
1) Cook the macaroni for 10 - 12 minutes in hot salted water, adding the peas during the last minute (frozen) or the last 4 minutes (freshly podded).
2) As the pasta is cooking, add the milk in a milk pan along with at least 150g grated cheddar (if you prefer your sauce thicker or stronger flavoured, add more) and stir through as the milk warms. Do not allow the milk to boil, but keep it at an even temperature.
3) Strain the pasta and peas, then stir into the cheese sauce. Decant into a casserole dish and top with another layer of grated cheese (I like to add a little parmigiana to).
4) Bake in the oven at 180 degrees for 5 minutes, until the cheese is golden bubbly.