Big Eat - Mac 'n' Cheese

This month's column has had me waking at night in a cold sweat; tearing at my greying hair, and ruched under-eyes. Why? Because I've been forced to acknowledge that it's more than ten years since I went to university. TEN YEARS. More than. I mean, how is that even possible? Thirty doesn't sound grotesquely decrepit, but when you realise it's over a decade since you packed your suitcases, kissed your mother goodbye, and embarked on a voyage of educational and alcoholic discovery, it's enough to have a girl reaching for her bus pass.

Like the smell of wood fires and the feel of crunchy, golden leaves underfoot, nothing signals the beginning of Autumn like the return of the student population to Norwich. Ahhh... I remember the optimism of that first term (just about), a new pencil case, a packet of Pro Plus, and a trusty booklet of freshers' vouchers at my side. That was before the money run out, the deadlines started pouring in and I realised that whilst living with your parents can be restrictive in many senses, they at least know how to clean a toilet.

Yes, one day you too will be this curmudgeonly.  Don't try and run, it's inevitable. 

For many, university will spell a first foray into independent living, and with it a need master at least the basics of cookery. Granted, the initial two weeks might see a brief rebellion against your superiors' advice, and an attempt to survive on cereal, ice cream and Jägermeister, but alas you will soon be forced to realise that this is not financially or digestively viable. Plus that sort of behaviour loses all appeal when there's nobody there to tell you not to do it. 

So, what culinary wisdom can I impart to try and keep you alive past the first term? With the criteria of low cost, relative simplicity and mass appeal, I came to the conclusion that the two most useful recipes you can have up your sleeve are a good tomato sauce and a white/cheese sauce.  Nothing groundbreaking, but the main appeal of these two staples is that they can be used smother all manner of other budget foodstuffs and make them palatable. 

I'm afraid you're on your own mastering the tomato sauce, as my word count doesn't stretch that far (I'm sure if you've made it through the doors of a university you can probably manage to do a google), but below is what I consider to be the best use of a white sauce out there; macaroni cheese. Avid readers will note last month's review of the Bicycle Shop, in which I heralded this as my 'Death Row Dinner', and I stick to my word. Screw fine dining, if I'm facing the chair then I want to do so with a stomach full of delicious, comforting carbohydrates.

I've kept things classic here, but by all means throw in a handful of peas, some chopped bacon, a few slices of tomato - whatever your housemates have got kicking about in the fridge. If you're feeling generous, why not share it around your new acquaintances? You never know, it might be so good that it gets you a snog. Or a pint. It should at least get you out of the washing-up. 

Mac 'n' Cheese

Serves 4

1 clove garlic, crushed

1 tsp Dijon mustard