I’m hopeless with weights etc. But I make macaroni cheese using mature cheddar, gruyere, Parmesan and a small square of a strong blue cheese. I add a good slosh of single cream, a teaspoon of Dijon mustard and butter to 3/4 pint milk, which is enough for three decent sized servings, and thicken with cornflower. Then I add the cheeses to taste. Sometimes I’ll add chopped crispy fried bacon. As you can see, it’s definitely not low fat, but it’s very tasty, my friends and family always want seconds.