1/2 pound of dry macaroni
1 1/2 cups whole milk
1/2 cup of cream
a knob of butter the size of a walnut
8 ounces of cheddar cheese, cut into 1/2 inch cubes
(Yesterday I used a mixture of medium cheddar and red Leicester cheeses for colour)
salt and black pepper to taste
1 cup soft fresh bread crumbs
another knob of butter, melted
Bring a pot of lightly salted water to the boil and add the macaroni. Cook according to the package directions and then drain well. Rinse in cold water and set aside.
Preheat the oven to 190*C/375*F/gas mark 4. Butter a 1 litre casserole dish and set aside.
Put the cream, milk and the first knob of butter into a saucepan and bring to a simmer, heating only until the butter melts. Put the cooked macaroni into the prepared baking dish. Stir in the cheese and season to taste with salt and black pepper. Pour the milk mixture over top. You should just barely be able to see the milk through the macaroni. Mix the fresh bread crumbs with the melted butter and then sprinkle them evenly over top.
Bake in the heated oven until bubbly and browned and the cheese is meltingly gooey. Delicious!!