Ingredients:

• 600ml - Bechamel Sauce·
• 250g macaroni
• 1 egg, beaten
• 125g grated Cheddar
• 1 tbsp wholegrain mustard
• 2 tsp chopped fresh chives
• Salt and pepper
• Snipped fresh chives, to garnish
• 100g Ham, chopped

Bechamel:

• 600mls milk
• 4 cloves
• 1 bay leaf
• Pinch of nutmeg
• 30g butter or marg
• 30g plain flour
• Salt and pepper

Bring a saucepan of salted water to the boil and cook the macaroni for 8-10minutes until just tender.· Drain well and keep aside.

Bechamel Sauce recipe:

This makes 600ml of Bechamel Sauce:

Put the milk in a saucepan and add the cloves, bay leaf and nutmeg.·

Gradually bring to the boil.· Remove from the heat and leave for 15 minutes.·

Melt the butter in another saucepan and stir in the flour to form a roux.· Cook, stirring, for 1 minute.· Remove from the heat.· Strain the milk and gradually blend into the roux.·

Return to the heat and bring to the boil, stirring, until the sauce thickens.· Season and add any flavourings.

Stir the beaten egg, Cheddar, mustard, chives, ham and seasoning into the Bechamel sauce and spoon over the macaroni, making sure it is well covered.

Garnish with chives and serve immediately.