1kg – 1.25kg macaroni (boiled for 8 ish minutes and then drained) (normally, I overfill the pan with macaroni, which makes an awful mess when it boils and the stuff on top gets cooked less)
To make the cheese sauce:
1.25-1.5 ish pints of milk (erm approx)
6-8 teaspoons of cornflour (I actually don’t think this amount is necessary, if it’s dissolved properly, but I never actually manage that)
large wodge of sunflower spread (not low fat version)
Dissolve the cornflour into 1/4pint of milk.
Pour this into large-ish saucepan with rest of milk and aforementioned wodge of sunflower spread.
Bring to boil whilst stirring continuously (I normally get bored doing this, which then necessitates rescuing it with more cornflour #sigh)
Anyway, eventually, it does thicken.
(I also used to do it the “proper” way – making a roux, but I’m too lazy now, and this way works just as well)
Then I add large quantity of cheese (which I never weigh, but is approx 2inches thick wedge/slice, more if there’s more macaroni) into the sauce and melt it in.
(I also used to add mustard, but the youngest doesn’t like it, but it’s quite yummy)
Then I add a similar quantity of cheese on top, broken up (too lazy to grate) and stick in oven for 20-30minutes.
Time to make sauce 15-30mins depending on how well it’s going.
Then oven time of 20-30mins.