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