Macaroni 

Cheddar Cheese 

 Butter

Plain Flour 

Milk 

 Musta rd

  Tomato es

Scales

Saucepan

 Colander

 Cheese Grater

 Large Saucepan

Wisk 

 Wooden Spoon

Teaspoon 

Put 250g/9oz macaroni in a saucepan.
Cover with boiling water.
Cook for 8-10 minutes.
Drain the macaroin using a colander.
Put to the side for later.

Grate 250g/90z of Cheddar Cheese.

Put to the side for later.

Turn on the oven and heat to 180c / 350f /Gas Mark 4

Find a pan which is larger than the pan you cooked the macaroni in.

Put in 50g / 11 1/2oz of butter and melt over a medium heat.

Add 40g / 1 1/2oz of plain flower to the butter.

Use a whish to mix the flower.

Cook for 3 minutes, stirring all the time.

Slowly add the milk (600ml / 20floz / 1 pint), a little at a time.

Keep stirring until the sauce is thick and smooth. This can take around 10 minutes.

Take the sauce away from the oven and add all the cheese apart from one handful.

Stir the cheese into the sauce until it has melted.

Add half a teaspoon of English Mustard.

Add the cooked macaroni to the sauce and mix together.

Put the macaroni and sauce into a roasting tin.

Slice 2 tomatoes.

Put the sliced tomatoes on the top of the macaroni.

Sprinkle over the leftover cheese.

Bake in the over for 25 minutes

After 25 minutes, take out of the oven and serve.

Enjoy!