65g unsalted butter
450ml full-cream milk
Pinch freshly-grated nutmeg
1 tbsp grainy English mustard
225g mature Cheddar
1 bunch spring onions, chopped
- You can even make this mac and cheese recipe ahead of time. Simply cover the surface of the sauce with baking paper and keep in the fridge for up to 2 days. Reheat on the hob with a splash of milk.
- Give your mac and cheese a spicy twist by adding some sliced jalapeños and a dash of chilli oil. Or you can top it with crispy fried onions and breadcrumbs.
- For a lighter version, ditch the cream for 100ml more milk, swap the Cheddar for 150g Parmesan and switch the full-cream milk for low-fat.