Smoky mac & cheese

• 350gMacaroni
• 200gMature cheddar, grated
• 4Spring onions
• 50gButter
• 4 tbspPlain flour
• 700mlSemi-skimmed milk
• 1 tspDijon mustard
• 1 tspSmoked paprika
• 40gPanko breadcrumbs

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Coarsely grate the cheese and slice the spring onions.

2. 2

   Cook the macaroni for 2 minutes less than the packet says, usually about 8 minutes. Drain.

   10 min, mostly hands-off

3. 3

   Meanwhile, melt 40g of the butter in a saucepan over a medium heat, stir in the flour and cook for a minute. Take it off the heat and whisk in the milk a splash at a time until smooth, then bring to a simmer and cook for 5 minutes, stirring, until thick.

4. 4

   Heat the grill to high. Take the sauce off the heat and stir in most of the cheese, the mustard, half the paprika and most of the spring onions. Season well.

5. 5

   Melt the rest of the butter in the hot, empty pasta pan and toss the panko through it with the rest of the paprika. Stir the macaroni into the sauce and tip it into a baking dish. Scatter over the rest of the cheese, then the crumbs.

6. 6

   Grill for 4 to 5 minutes, until golden and bubbling. Scatter over the last of the spring onions.