Phil's macaroni cheese four ways

Not only is it quick and easy, it’s a comfort food classic and Phil’s got four very different ways to enjoy it.

Macaroni cheese

Serves: 4

Ingredients

200g dried macaroni

1 medium onion, peeled and very finely chopped

2 tbsp olive oil

40g butter, softened

30g plain flour

275mls milk

175g grated Cornish Kern or strong Cheddar

pinch or two of nutmeg

1 level tbsp English mustard

Half a 10g vegetable stock cube

Salt and freshly milled pepper

4 slices white bread, crusts removed and made into crumbs

For the additions:

Pancetta & Roasted Corn: 125g pancetta cubes, fried until crispy.

2 corn on the cob, kernels removed and fried in a pan until golden.

Roasted Pepper & Garlic: 2 whole roasted peppers sliced (from a jar), 4 cloves roasted garlic, mashed into a paste.

Spiced Macaroni: 1 generous pinch of garam masala and turmeric, 2 tbsp chopped fresh coriander

Method

• Cook the macaroni in plenty of boiling water until just cooked, then drain really well, add a tbsp oil to stop the pasta sticking together

• Warm the olive oil and add the onion and cook for 5 minutes to soften (*if making the spiced macaroni add the spices here and cook out with the onions)

• Add the milk, stock cube then bring to the boil

• Meanwhile mix the butter and flour together, to form a paste

• Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes

• Take off the heat and stir in 125g of the cheese and the cooked macaroni

• Add a pinch or two of nutmeg, mustard and season with salt and pepper

• Stir in your chosen additions if using

• Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 10 minutes