serves 2
ingredients
200g/7oz elbow macaroni
250g/9oz Cheddar cheese,
grated
25g/1oz butter
2 tablespoons double cream
pinch of paprika
pinch of ground white pepper
pinch of cayenne pepper
• Bring a large saucepan of salted
water to a boil. Stir in the pasta
and return the water to a rapid
boil. Continue boiling for
4 minutes, stirring occasionally.
• Reduce the heat to medium, and
continue to boil the pasta, stirring
frequently, for a further 7 minutes.
• Drain the pasta in a colander, then
return to the pan. Stir in the
remaining ingredients, stirring well
until the cheese is melted.
• Serve immediately
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