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Ingredients
US|METRIC
4 SERVINGS
- 1 g macaroni
- 250 grams pasta
- 900 mL milk
- 350 grams mature cheddar (grated, – buy ready-grated for ultimate speed if you don’t have a food processor)
- 1 pinch cayenne (or paprika, optional or mustard powder, made-up mustard will curdle the milk)
- 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 1 egg (optional – I didn’t have an egg last time I cooked this and it came out more creamy but less ‘custardy’. My son still had thirds!)
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