• 500g Macaroni
• 400 – 450 g of mixed cheeses. Great for using up bits of dried up cheeses in the back of the fridge
• 1 litre of milk
• 2 tablespoons of cornflour (maizeana)
• 1 large teaspoon of Marmite
• 75g Butter

1. Put the oven on at 180ºC (medium) if you are going to use it.
2. Grate all the cheeses
3. Cook the macaroni in water with a pinch of salt as directed on the packet until “al dente”
4. While the macacaroni is cooking mix about 2 tablespoons of cornflour with a little water in a cup.
5. Then put the milk and about 75g of butter into a big pan (capable of holding the sauce and the macaroni) and bring it to the boil. Just as it begins to boil, give the water/cornflour mix another stir and add it to the milk stirring quickly or it will get lumpy.*
6. Put the heat down under the sauce and cook on a low heat for 2 minutes, stirring all the time, add the Marmite and stir it in.
7.  Take the sauce off the cooker and slowly add the grated cheeses. Do not put the pan back on the heat after adding the cheeses as the sauce will curdle and look very strange.
8. As soon as the macaroni is cooked drain all the water off and add to the cheese sauce. Mix well.
9. You can eat it like this but its better if you pour into an ovenproof dish and put it into the oven for 30 – 45 minutes until golden brown.

* lumpy sauces can be put through a sieve, or blitzed with a blender to make them smooth