Macaroni Cheese

(SERVES 4)

• 175 g/6 oz quick-cook macaroni
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt / 1/ ¼ cups skimmed milk
• 5 ml/1 tsp English made mustard
• A small knob of low-fat spread
• 75 g/3 oz/ ¾ cup strong low-fat cheddar cheese, grated
• Salt and freshly ground black pepper
• 2 tomatoes, sliced

Cook the macaroni according to the packet directions. Drain. Whisk together the flour and milk in a saucepan. Add the mustard and low-fat spread and bring to the boil, whisking all the time until thickened and smooth. Stir in nearly all the cheese and season to taste. Mix in the macaroni. Turn into a flameproof dish. Sprinkle with the remaining cheese and arrange the tomato slices around the edge. Grill (broil) until golden and bubbling.