Macaroni cheese. Mix up the cheese, but go heavy on a good mature cheddar!
Add another 1/3 of the milk and keep stirring. When it starts to thicken add the last of the milk and keep stirring until thick and smooth. If it is going too thick, add a splash more milk. Season with pepper, a pinch of salt and a grating of nutmeg.
Full fat milk gives this sauce it's creaminess and thickness. I actually use jersey cream milk and it is just divine (FYI, put any leftover milk in your porridge!). I have tried to make white sauce and cheese sauce with skimmed milk and it really doesn't thicken as much or have the same richness.
If you want to make a creamier dish, without the traditional stringy 'pull', use equal parts creamy, tasty and crumbly Lancashire cheeses. They will melt into each other. You can, if you wish, grate a little Parmesan over the crumbs before you pop it in the oven.
For breadcrumbs, use home made from stale bread, panko breadcrumbs or even crumbed crackers.
This sauce would be just as good poured over par-boiled new potatoes and finished in the oven the same way.
Copyright Claire Thomas / SHE-EATS.com