LORRAINE'S MAC & CHEESE

150g Lockerbie Cheddar (or other mature coloured cheddar)

125g Macaroni (dried)

½ pint (285 ml) Milk

2 tbsp Cornflour

Pinch of Onion salt

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Boil macaroni for 8 minutes then drain. 

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Melt cheese with milk and add onion salt. 

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In a small cup, mix cornflour and a splash of cold milk to make a slurry. Add this to the melted cheese and milk bit at a time until thickened. 

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Add macaroni and serve!