Macaroni cheese

100g macaroni

100g Cheddar cheese

1 tomato

25g butter or soft spread

25g plain flour

250ml semi-skimmed milk

Black pepper

Two saucepans, weighing scales, grater, chopping board, knife, colander, measuring jug, wooden spoon, whisk, ovenproof dish (or foil tray).

1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10 – 12 minutes, until al dente.

2. Grate the cheese and slice the tomato.

3. While the pasta is cooking, make the sauce:

• place the fat, flour and milk into a small saucepan;
• bring the sauce to a simmer, whisking all the time until it has thickened;
• stir in 75g of the grated cheese.

4. Preheat the grill.

5. Drain the boiling hot water away from the macaroni into a colander in the sink.

6. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper.

7. Pour the macaroni into an oven-proof dish (or foil tray).

8. Arrange the tomato slices over the macaroni.

9. Place under a hot grill until the cheese is bubbling and golden brown.

• Try using a reduced fat Cheddar cheese to lower the fat content or use wholemeal pasta to increase the fibre.