Eating In

Make this in a large rectangular baking dish, mine is about 13” x 11” and 2” deep. It will make about 8 portions.

Ingredients

500g macaroni
1 bulb of garlic
½ lb mild cheese
1 portion of goats cheese
2 tablespoons of Greek yogurt
2 teaspoons turmeric
2 teaspoons of smoked sweet paprika
40 grinds of the pepper mill plus a bit for the topping
5 tablespoons olive oil
3 tablespoons flour
1 tablespoon smooth Dijon mustard
Salt (1 teaspoon in the sauce and 1 in the boiling  water and a bit for the topping).
Approx 1 pint of milk
Parmesan and pecorino cheese for topping (as much as you can afford!).

Boil a large pan of salted water and cook the macaroni. Rinse well with boiling water and place in a large ovenproof dish. Sauté the garlic until soft in the oil. Add flour to make a roux. Add spices and cook the roux thoroughly. Add the grated mild cheese, goats’ cheese, yogurt and mustard in that order and cook the sauce until you’re bored with stirring. Add the milk until the sauce is thick but not runny. Pour on top of the macaroni and stir it in, rattling the base to ensure that it expels the air from inside the macaroni pieces. Scatter thin slices of parmesan and crumbs of pecorino over the top to cover. Grind on some more salt and pepper to taste. Sprinkle a colouring of paprika over this and grill until the cheese is all melted and surface browned.