This is Nigella’s easy macaroni cheese recipe (I say ‘mac ‘n’ cheese’ for no one), pimped up with peas and mint.
250ml evaporated milk (not condensed!)
125g red Leicester cheese, grated
125g Cheshire cheese, grated
2 eggs, beaten (so you don’t get little clots of scrambled egg in there)
2 handfuls fresh peas
1 small spring of mint, leaves roughly chopped (flavour plus leaves – a massive risk when cooking for eagle-eyed small children, but worth it)
Salt and pepper
Half a bag of macaroni
Cook the pasta in boiling water till 1-2 minutes away from done. Put the oven on to 200 fan/ 220.
Combine the egg, cheese, evaporated milk, peas and mint with a little salt and pepper. Mix into the cooked pasta, tip into an ovenproof dish and cook in the oven for 15-20 minutes, till golden brown with little bits of crunch on top.
If you prepare it earlier and put it in the oven cold, give it 25 – 30 minutes.