Macaroni cheese

Macaroni with cheesy white sauce is one of those "comfort foods". It is soft and tasty to eat. Any left-over vegetables can be added as well as the peas or instead of them. Eggs can be left out, if you prefer. Well-drained salmon or tuna, or ham or chicken can be added to make it more hearty. Use fresh or dehydrated peas and cook them before using, or use left over cooked peas or thawed frozen peas. The heat from the sauce will be enough to tenderise frozen peas. This dish can be prepared up to 2 days ahead; keep, covered, in refrigerator, This recipe is unsuitable to freeze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring large saucepan of water to boil, gradually add macaroni, boil, uncovered, for about 12 minutes or until macaroni is tender; drain well

Step 2

Melt butter in large saucepan, stir in flour and mustard. Stir constantly over medium heat for about 2 minutes or until mixture is bubbly: do not allow mixture to brown

Step 3

Remove from heat, gradually stir in milk. Return to heat, stir constantly over medium heat until the sauce boils and thickens slightly

Step 4

Add cheese, stir until melted.

Step 5

Gently stir in macaroni, eggs, peas and parsley. Serve immediately or place in heatproof dish, sprinkle top with a little extra cheese, place under hot griller for a few minutes or until lightly browned. You can also place mixture in ovenproof dish and bake, uncovered in moderate oven for about 20 minutes or until lightly browned and heated through Serves