County Cork Baked Macaroni Cheese

Heat your oven to 180C. Cook the macaroni in well-salted boiling water according to package directions until just tender, then drain thoroughly.

Whilst the pasta is still steaming hot, tip it into a large mixing bowl and immediately stir through two-thirds of the grated cheese. Let it sit for a minute so the cheese begins to melt into the hot macaroni. (The residual heat from the pasta will start melting the cheese - this is what gives you those lovely strings of melted cheddar throughout)

Beat together the milk, eggs, salt, and pepper, then pour over the cheesy macaroni. Stir everything together until well combined.

Spoon the mixture into a buttered 2-litre baking dish and scatter the remaining cheese over the top. Dust with paprika for colour.

Slide into the oven and bake for 1 hour, until the top is golden and the edges are bubbling and slightly crisp. The centre should be set but still have a bit of give when you shake the dish gently.

Let it rest for 10 minutes before serving - this allows everything to settle and makes it easier to portion.