Use up all your Christmas cheese with this wholesome family favourite!
400g Macaroni pasta
700mls Church Farm Whole Milk
1tsp Dijon mustard
250g Grated/Crumbled cheese of choice
50g Breadcrumbs optional
Cook macaroni pasta.
Meanwhile make the sauce. Put the milk, flour and butter in a saucepan.
Gently heat- continually stirring with a metal balloon whisk. Bring to the boil and cook for 2 minutes. Remove from the heat.
Add cheese, mustard and a grind of black pepper.
Pour cooked, drained pasta into cheese sauce and stir well.
Transfer to ovenproof dish and sprinkle a little extra grated cheese and breadcrumbs over the top.
Place under heated grill for 2-3 minutes until golden.