Phil Vickery's macaroni cheese

As our friends across the pond celebrate Thanksgiving, we're getting in the spirit with Phil's tasty take on the American classic - mac 'n' cheese. So whether you prefer yours gooey and creamy, or crusty with extra cheddar, Phil shows you how to master this classic family favourite.

Serves: 2

Ingredients

200g dried macaroni2 tbsp extra virgin olive oil2 medium onions, peeled and very finely chopped275ml milk½ 10g vegetable stock cube40g butter, softened30g plain flour175g grated strong CheddarPinch or two of nutmeg1 level tbsp English mustard4 slices white bread, crusts removed and made into crumbsSalt and freshly ground pepper

Method

• Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add 1 tbsp oil to stop the pasta sticking together

• Warm the remaining olive oil in a large pan, add the onion and cook for 5 minutes to soften

• 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 gently 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, pepper, salt and the chopped basil. 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 6-8 minutes.

For a very decadent version, I sometimes add the following:

250g cooked lobster meat, roughly chopped125g very crisp streaky bacon, finely chopped4 tbsp fresh chopped fresh basil

Add these ingredients at the same time as the cooked macaroni before popping under the grill.