Gratinated Macaroni Cheese

Ingredients
This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions.

Bèchamel Sauce
40g butter
40g plain flour
600ml full cream milk
salt, pepper anmd nutmeg to taste
1 egg yolk
160g grated Emmental, Comtè
Cheddar, Gouda or other stringy cheese

280g macaroni

Method Bèchamel Sauce
1. Melt butter over low heat in a saucepan.

2. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.

3. Pour in cold milkm stir and season to taste. Cook over medium heat until thick, stirring occasionally with wooden spatula.

4. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite
1. Cook the macaroni in salted water according to package instructions. Drain well.

2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.

3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.

4. Bake for around 20mins or until the top is golden brown. Serve warm.