* 250g (9oz) Macaroni Pasta
* 40g (1½ oz) Butter
* 40g (1½ oz) Plain flour
* 600ml (1pint) Milk
* 250g (9oz) Grated Cheddar cheese
* 50g (2oz) freshly Grated Parmesan cheese

===Method===
* Cook the Macaroni in a large saucepan of lightly-Salted Boiling water for 8 to 10 minutes or until al-dente.
* Drain well and set aside.
* Melt the Butter over a gentle heat in another Saucepan that will be large enough to hold the Pasta and the sauce together.
* Add the Flour and mix well with a wooden spoon.
* Cook this Roux for a minute.
* Little by little, whisk in the Milk.
* Cook for 10 minutes until thick and smooth.
* Stir in most of the Cheddar, leaving a little to sprinkle on the top.
* Gently cook for a further 5 minutes.
* Mix the Macaroni into the Sauce and mix well.
* Pour the Macaroni cheese into an Oven-proof dish, sprinkle with the remaining Cheese and Bake under the hot Grill until the cheese is melted, browned and bubbling.
* Serve immediately.
* Other macaroni cheese recipes
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