Please note: After the video finishes playing, the player may display links to additional videos - these are not affiliated to Atomic Shrimp and the selection is something over which I have no control.

The Recipe

Ingredients:

• 200g Dry pasta
• (water to cover)
• 50g Butter
• 50g Plain white flour
• 425ml Milk
• 150g Mature Cheddar cheese, cut into small cubes or grated
• 1 Teaspoon mustard

Method:

Put the pasta in a pan and cover with plenty of water - put this on the hob to boil.

Melt the butter in a pan over gentle heat, when it's fully melted, add the flour and mix with a small balloon whisk. Keep mixing, over the heat, until it forms a smooth paste.

Add about one third of the milk and whisk over gentle heat until it thickens up, then add the rest of the milk, heating and whisking vigorously until a smooth sauce is formed.

Add the cheese and mix continually until it melts into the sauce.

Add the mustard and mix it in well (the mustard is quite an important ingredient - it doesn't taste strongly of mustard in the finished dish, but it does enhance the flavour of the cheese).

When the pasta is cooked, drain it and put it in a large ovenproof dish. Pour the sauce over the top of the pasta and stir it together.

Finish the dish by browning the top under the grill or in a hot oven.