My Favourite Stove-Top Macaroni and Cheese

I love all kinds of mac and cheese and grew up eating blue-box and home-made variations on the theme. This is one I came up with one day when I wasn't in the mood to make a roux or bechamel base for my sauce. The honey and mustard really add a depth of flavour to the sauce. You could easily subsitute the Velveeta for a more "grown-up" cheese, like sharp cheddar.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 bowls

Ingredients

• 1 1⁄2 cups macaroni
• 1  tablespoon cornstarch
• 1  cup milk (divided)
• 1⁄2 cup  thickened cream
• 1  teaspoon Dijon mustard
• 1  teaspoon honey
• 1  cup  shredded Velveeta cheese
•  salt and pepper (to taste)

Directions

1. Cook macaroni according to taste and drain (DO NOT RINSE).
2. Mix the cornstarch with a couple of tablespoons of the milk.
3. In a small jug, whisk the rest of the milk together with the cream and the mustard.
4. Pour the milk/cream mix into a small saucepan and warm over medium heat until almost boiling, then add the honey.
5. Add the cheese and stir until the cheese has completely melted into the sauce.
6. Remove the saucepan from the heat and add in the cornstarch mix, stirring as the sauce thickens. Check the sauce for taste and add salt and pepper as needed.
7. Finally, add the drained macaroni into the sauce and stir until thoroughly coated.
8. Serve with whatever takes your fancy (or just eat it on its own, by the bowlful!).