1 pint Bechamel or cheese sauce
250g wholegrain macaroni
1 beaten egg
125g Mature cheddar cheese
1 tbs wholegrain mustard
2 tbs chopped chives
125g Red Leicester
60g Stilton
Preheat over to gas mark 5.
Make sauce and set to one side. Cook the macaroni, drain and put in ovenproof dish.
Stir the beaten egg, grated cheddar, mustard, chives, salt and pepper into the sauce and spoon over the macaroni.
Sprinkle with Red Leicester cheese and crumbled Stilton. Cook for 25-30 minutes until the top is bubbling and golden.
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