Macaroni and cheese

Preheat the oven to 180.
Spray an ovenproof dish with non-stick spray.
Cook the elbow macaroni in rapidly boiling salted water, to which the oil has been added, until just tender.
Drain.
Sauté the onion and mushrooms in the butter until the onion is tender.
Set some of the sautéed mushrooms aside.
Add the cake flour to the onion and mushroom mixture and stir-fry for 1 minute.
Remove from the heat and slowly add the milk while stirring continuously.
Heat until the sauce comes to the boil and thickens.
Add the cream and tomato purée.

Blend a little of the hot sauce with the beaten eggs, stirring well.
Season with mustard powder, salt and freshly ground black pepper to taste.

Mix half the parsley and Cheddar cheese with the macaroni.
Turn the mixture into the prepared oven dish and pour the sauce over the macaroni.
Sprinkle the remaining Cheddar cheese and parsley on top.
Bake for 30-40 minutes or until the dish has set and is golden brown.

Sprinkle the remaining sautéed mushrooms on top.
Serve with a green salad.

Serves 6-8.