Savoury Macaroni is, for me, a great way to tart up a family favourite, not to mention a great way to get kids to eat those pesky vegetables without them really realising they are doing so, for a vegetarian version just leave

Savoury Macaroni

(Serves 4)

• 400g Macaroni, I prefer Marshall’s but any will do,

   For the Sauce

• 300g strong grated chedder
• 550mls milk
• 2dessert spoons cornflour
• 50g butter
• salt and pepper to taste

           For the Savoury,

This is what I use but really just use whatever you have to hand

• Smoked bacon, approx 4 rashers cut up, leave out for the vegetarian version.
• 1 large onion sliced
• 1 red pepper diced
• 50g mushrooms sliced
• 20g butter
• 1tbs oil

1. Put on a large pot of salted water and put on to boil
2. Whilst waiting for water to boil, prepare your vegetables and cheese
3. Once boiling add your macaroni, bring back to the boil, turn down and simmer for 12mins
4. Whilst waiting on your pasta to cook, melt butter and oil in a frying pan and add the bacon, after a minute add the onion and then, after a further minute, add the  remaining veg. Stir until all the veg is coated and turn back to cook, slowly stirring occasionally.
5. In another large sauce pan/pot put butter, cornflour and milk and slowly bring to the boil.
6. Remove from the heat and add the cheese, once the cheese is melted taste and add salt and pepper if needed.
7. Drain the pasta.
8. Add your buttery vegetable to your cheese sauce including any excess juices and stir in.
9. Add your drained macaroni to your sauce.
10. Your meal is now ready to serve however, if presenting at a table, add your dish to a large ashet, sprinkle over some cheese and place under a hot grill and brown.