Cook macaroni as directed on the package. In a pot melt the butter, until it starts to brown, (I like the nutty flavour of browned butter, but it isn’t necessary). Stir in the flour to make a paste. Remove from heat, add in the mustard and then slowly stir in the milk a little at a time, until the flour is blended with no lumps. Return the pot to the heat and heat until just before boiling point, turn down the heat and stir in 200 g of cheese, until it has melted, the rest is for the topping. Remove some of the sauce (about 80 ml)and slowly stir a little at a time into the egg, if you add the heated sauce into the egg too quickly, it gets lumps. Pour it back into the pot.

Drain your past and put it pack into the pot, you can add your vegetables now and adjust your seasoning, take your sauce and pour it over the macaroni, and mix well. Pour into a casserole dish and top with slice tomato, sprinkle the bread crumbs and the remaining cheese and put into the oven for 10-15 minutes, then turn on the grill for 5 minutes to brown the top.

I add a can or two of tuna. Sliced mushrooms. Chopped chives. Shredded spinach. You can even add baked beans for extra fibre.

This recipe is so delicious, my son who believes every pasta dish is incomplete without tomato sauce, doesn’t add any!