Nutmeg is the secret

I used to make it by starting off with a white sauce. But I've always loved how they serve "mac and cheese" in America so tried an American recipe last night. So simple.

Slightly undercook the macaroni. Then put in a dish with milk and grated cheese. Sprinkle with parmesan and breadcrumbs and bake until the sauce is thickened.

My first attempt was a bit dry so next time will need to add more milk but it was delicious.