Simple late lunch / early dinner of macaroni cheese with steamed spinach and whole tinned plum tomatoes (because I'm out of fresh - though I did want to do stuffed toms till I realised the salad drawer was bare) to go with.

I use wholewheat macaroni which has a nice chunky texture and the strongest cheddar for the sauce.

The secret to a good cheese sauce IMO: salt the bechamel well and add a teaspoon or two of mustard for bite *before* adding the grated cheese, then use the most flavour packed strong cheddar (I use vintage these days) - you shouldn't need quite so much cheese if the sauce has been well seasoned first and you use a pungent cheddar.