Mac and Cheese

Ingredients:

350g conchiglie pasta
50g butter
50g plain flour
½ tsp paprika
1 tsp dijon mustard
400ml milk
200g Irish mature white cheddar, grated
250g grated mozzarella
Salt and pepper to taste

To serve:
Green salad

Instructions:
Preheat the oven to 180C fan. Bring a large pot of salted water to the boil and cook the pasta for
1 minute less than the packet instructions. Reserve 150ml of the pasta water and drain when
cooked.
In a large saucepan, melt the butter over medium heat. Once melted, add in the flour, paprika
and dijon mustard and season with salt and black pepper. Allow to cook for 2 minutes.
Turn the heat off and add the milk little by little, whisking until each addition is fully incorporated
with no lumps.
Bring the white sauce back to a simmer and add in most of the cheese and and stir until melted
and thickened slightly.
Add in the cooked and drained pasta and stir in some of the reserved pasta water to loosen.
Decant into an oven dish and sprinkle with the remaining cheese. Bake in the oven for 15
minutes until the cheese is golden and bubbling