Cheese Sauce

• Melt the butter in a pan over medium heat.
• Add the flour to the butter and stir with a wooden spoon for 2 minutes.
• Gradually add the milk, whisking all the while to remove any lumps.
• Cook, stirring all the time, until the mixture boils and thickens.
• Reduce the heat to low and simmer, stirring frequently for 5 minutes or until the sauce is the consistency of custard.
• Remove the sauce from the heat, add stir through the cheese.  Add salt and pepper to taste.  Add a pinch or two of freshly grated nutmeg and some chilli flakes if desired.

Macaroni

• Cook the macaroni according to the directions on the packet. You can reduce the cooking time a bit as the macaroni will be baked later.
• Heat your oven to 180C.
• Mix the cheese sauce into the macaroni.
• Grease your muffin tin.  I prefer to use a spray for this but you can use butter or olive oil if you prefer.
• Line the bottom and sides of each muffin cup with sopressa or proscuitto.  Cut the proscuitto into 2 pieces.
• Spoon the pasta mixture into the lined muffin cups.
• Sprinkle with breadcrumbs
• Dot with butter
• Place into the oven and cook for 30 minutes or until the tops are nicely browned.
• Let sit for a few minutes before removing from the pan.