Nadiya's mac and cheesy recipe
 Nadiya's twist on mac and cheese will have kids of all ages excited. It's made using cheesy puff crisps, which are crushed, mixed with the sauce and used to top the mac and cheese along with breadcrumbs. It’s fun, it’s delicious and it’s bright! 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz)600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz) 600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated Method Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.Preheat the oven to 200C/180C Fan/Gas 6.Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating.