- 100g frozen peas, thawed
- 175g macaroni or other short-cut pasta
- 175g mature Cheddar
- 525ml semi-skimmed milk
- 2 level tbsp cornflour
- 1/2 tsp English mustard powder
- Pinch of cayenne pepper
First, put the peas out to thaw. Now turn on the oven to 200C/180C Fan/Gas 6.
Heat a large pan of water until boiling. Add the macaroni, stir once, then return to the boil and simmer fast for 10 mins.
Drain the pasta in a colander. Put it into a large bowl with the defrosted peas.
Grate the cheese onto the chopping board. Mix in with the pasta and peas. Turn into an ovenproof dish.
Measure out the cornflour, mustard and cayenne into a small bowl. Add a little milk and mix to a smooth paste. Add the rest of the milk and stir until evenly mixed.
Pour over the pasta mixture. Cook in the oven for 40 mins until the top is nicely browned.