A recipe from the Good Food collection.
225 g (8 oz) macaroni
80 g (3 oz) butter
1 onion, finely chopped
3 tablespoons plain (all-purpose) flour
500 ml (2 cups) milk
2 teaspoons wholegrain mustard
150 g (5½ oz) vintage Cheddar cheese, grated
100 g (3½ oz) Cheddar cheese, grated
30 g (1 oz) fresh breadcrumbs
1. Cook the pasta in a saucepan of boiling salted water until just tender. Drain well.
2. Preheat the oven to 180°C (350°F/Gas 4) and grease a 1.5 litre (6 cup) ovenproof dish.
3. Melt the butter in a large frying pan over low heat, add the onion and cook for 5 minutes. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the mustard and three-quarters of the combined cheeses. Season to taste. Add the pasta to the pan and mix well. Spoon into the dish.
4. Combine the breadcrumbs and remaining cheese and scatter over the top. Bake for about 15 minutes, or until golden brown and bubbling.