Preheat your oven to gas mark 8, and prepare the macaroni; there should be instructions on your pack, but generally, you want to boil it in lightly salted (we’re talking a teaspoon) water for about 12 minutes to get a nice al-dente pasta. It’ll soften slightly in the oven, so just be aware.

In the meantime, whisk together your two types of cheese, making sure they’re fairly evenly mixed. I’d recommend doing this manually, with a balloon whisk, as it ensures the cheese is relatively coarse.

In a separate bowl, beat the eggs until they’re just combined, then add the evaporated milk, whisking until it’s just incorporated. Throw in your nutmeg and salt.

Add half the egg mixture to your cheese, pouring it over the top slowly, and mixing well. When it’s incorporated, add the remaining liquid mix.

Once the macaroni’s cooked, take about two tablespoons’ worth of the water it was boiling in, and pour it straight into the cheese mix. Then, drain the macaroni and combine that, too.

Pour the macaroni cheese mixture into a pyrex dish (mine’s about 33cm x 24cm), and bake for about 10 minutes, or until the top starts to brown slightly.