Easy Macaroni Cheese

1. Throw your pasta into a pan of boiling, salted water. Let this cook while you're making the sauce, for as long as it says on the packet (usually about 10-15 mins).
2. In a milk pan, heat up the oil for a minute, then sprinkle in the flour. Make sure the quantities of oil and flour are roughly equal. Stir or whisk them together until the mixture looks golden. (This forms a roux - you can use a chunk of butter instead of oil but I never have it in the fridge and oil works equally well). 
3. Add milk to the pan and whisk on a low heat - I'm not sure exactly how much milk it is, but it's probably about 1.5 large mugs...basically enough to make sauce for one. Use your instincts - you can do it!
4. Once the sauce is bubbling it will start to reduce. When you think it's thickening, add your cheeses! You can experiment with various types of cheese but I've found that cheddar on its own doesn't really work. Stir in until the cheese is melted in, then season with salt and pepper to taste.
5. Drain the pasta and pour the sauce over it, then swirl around and make sure the pasta is fully covered in cheesy goodness. 
6. If you have any willpower to not devour it right now, you can put the pasta in an oven-proof dish and bake it in the oven to make the top go all crispy (sprinkle with extra cheese first) but otherwise, dig in!