Step one:

Preheat oven to 220C/200C fan/gas 7.

Step two:

Cook the macaroni in a pan of boiling salted water until just cooked – you want it to still have a little bite. Drain and set aside whilst you make the cheese sauce. 

Step three:

Melt the butter in a heavy-bottomed saucepan over a medium heat. Once melted, sprinkle in the flour and using a wooden spoon continuously stir to create a roux. 

Step four:

Allow the butter and flour to cook for 1 minute whilst stirring ensuring it does not stick to the bottom of the pan. Gradually add the milk in stages, ensuring the milk is fully incorporated before adding more. Swap to a using a balloon whisk to help with any lumps.

Step five:

Stir continuously until all the milk has been added before turning down the heat down to low. Add 250g Applewood® to the pan and stir until the cheese has fully melted. Season to taste with salt and pepper.

Step six: 

Combine the drained pasta and cheese sauce before transferring to a baking dish. Sprinkle the dish with breadcrumbs followed by the remaining cheese. Place in the oven and bake for 15 – 20 minutes until golden and bubbling. Serve straight to the table. 

Cook’s Notes:

This simple recipe can be glammed up with the addition of bacon, sun-dried tomatoes or even some chicken, chorizo and herbs. Ensure your additions are cooked before stirring through the pasta and cheese sauce. Bake as instructed above.