For the cheese sauce|
½ pint/285ml/1⅕ cup milk
1 oz/3 ½ tbsp plain flour
1 oz/2 tbsp butter/margarine
½ tsp mustard powder
¼ tsp ground nutmeg
A pinch of salt & pepper
4 oz extra mature cheddar, grated
You will also need|
Fillet of salmon/tinned salmon
4 oz macaroni
2 spring onions
2 oz extra mature cheddar, grated
1 oz breadcrumbs, about 1 slice
If you're using a salmon fillet place under the grill or in a frying pan to cook. Boil the water for the pasta and cook as recommended.
While the pasta and salmon are cooking slice the spring onions into rings and make the breadcrumbs.
To make the cheese sauce put the milk, butter/marg, flour and seasonings in a saucepan and heat on low while constantly whisking until thickened. Take off the heat and add in the cheese and let melt for a few seconds. Add in the pasta, salmon and chopped spring onion and stir until evenly combined. Separate into oven proof single serve dishes, mix the leftover cheese and breadcrumbs together in a bowl and add on top of the macaroni cheese. Place under the grill for 10-15 minutes or until bubbling and brown.