• 2.3 litres water
• 1 teaspoon salt
• 225 g macaroni
• 55 g butter
• 110 g chopped onion or spring onion, including green stalks (optional)
• 55 g flour
• 900 ml boiling milk
• ¼ teaspoon Dijon mustard
• 1 tablespoon chopped parsley (optional)
• salt and freshly ground pepper
• 125 g grated mature Cheddar cheese

1 × 1.1 litre capacity pie dish

Bring the water to the boil with the teaspoon of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together; cook until just soft, for about 15 minutes. Meanwhile melt the butter and sweat the onions gently until soft, for 8–10 minutes or so. Add in the flour and cook, stirring occasionally for 1–2 minutes. Blend in the milk gradually and bring back to the boil; keep stirring. Add the mustard, parsley, salt and freshly ground pepper to taste, and half of the cheese. Stir in the cooked macaroni and turn into a pie dish. Sprinkle the top with the remaining cheese. Reheat in a hot oven, 200°C/400°F/Gas 6, or under the grill until the top is brown and bubbly.

This is also good served with cold meat, particularly ham.