Macaroni cheese with ham

115 g macaroni, 45 g butter, 30 g plain flour, 450 ml creamy milk, salt and freshly ground pepper, a pinch of grated nutmeg, 115 g Cheddar, grated, 55 g lean ham, chopped, 30 g fine home-made breadcrumbs

Preheat the oven to 190°C/375°F, gas mark 5. Bring a pan of salted water to the boil and cook the macaroni until almost al dente. Don't overcook it or it will go flat and will not absorb the sauce. Meanwhile, make a bechamel sauce with 30 g butter, the flour and milk. Season with salt, pepper and grated nutmeg. Add the cheese and ham and stir until the cheese has melted. Drain the macaroni and mix into the sauce. Taste for seasoning. Pour the mixture into a buttered baking dish. Sprinkle the top with the breadcrumbs and dot all over with pieces of the remaining butter. Bake for about 20 minutes or until the top is golden brown.