Mac and Cheese

It was Wednesday, mid-week and usually around this time of the week, we get a bit lazy and tired and less interested in cooking fancy meals. Mac and cheese is a good mid-week meal: it's quick, tasty and full of cheese! And everything feels just a bit better with a hearty doze of cheddar! The portion was rather big for two people (we still have some left over) so if you do not feel like overeating, reduce the portion. The secret is to make sure that to one portion of macaroni, put in two portions of cheese

Ingredients:
200g macaroni
500g cheddar, grated
Butter
200ml double cream (if you're trying to make it skinny, put milk instead)
1 escallion shallot
 Mushrooms (quartered) or pancetta - cooked until softened (to add more body, if you do not have either, don't worry, it will still taste good)
Breadcrumbs

Preparation
Preheat the oven to 220C. Parboil the pasta (about 5min). Meanwhile, make the cheese sauce. Pour the cream into the pan and add small knob of butter and cheese. Whisk until thick and melted. It should have a similar texture as cheese fondue.

Once the pasta and sauce are done, pour everything into an ovenproof dish, mix well and add mushrooms or pancetta. For the crispy top, cover it with breadcrumbs and place the dish in the oven for about 15-20min until the top is golden. Enjoy!