In a thin-based pot, mix the milk, white pepper, nutmeg and salt and heat until warm. Then, take a separate pot and melt the butter.
Once the butter has melted, fold in the plain flour and cook for 5 minutes, stirring constantly until smooth.
On a low heat, combine both the flour and milk mixtures together. Take off the heat and add the cheddar and mustard to the mixture, then fold together using a whisk or hand-held blender.
Cook the pasta until al dente, drain and add the cheese sauce to the pasta.
Pour your macaroni cheese into an ovenproof dish and sprinkle with cheddar cheese and any other cooked toppings of your choice; why not try some Sloans favourites like bacon and brie or Parmesan and sun-dried tomatoes?
Heat the mac ‘n’ cheese in a preheated oven at 180°c for 30 minutes or until golden.
Picture: Sloans mac and cheese, Glasgow and the West Coast Cook Book
