Shared by David Given.

Here's one I make periodically. This has been refined over many years in the Given family as emergency supper and as a result all the steps blend together. If you get the timing right, you should never have to wait for anything.

Macaroni Cheese
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1. Take a large saucepan, put oil in bottom, put on heat.
2. Chop one large onion.
3. Put onion in saucepan. (Oil will now be hot.)
4. Put water in kettle, put kettle on to boil.
5. Get out a small frying pan, put your favourite fat substitute in, put on heat. Add two eggs.
6. Chivvy onions until the kettle boils.
7. Pour water in kettle into saucepan. Add macaroni. Adjust heat so it simmers.
8. Get small saucepan, add more water from kettle, add frozen peas. Put on low heat.
9. Get cheese from fridge (mild cheddar works best). Grate onto chopping board.
10. Assorted stirring, chivvying, scraping if you got things too hot.
11. Macaroni should be ready. Drain and then put back into the big saucepan. Put pan back on cooker but turn burner off.
12. Add grated cheese to macaroni. Stir vigourously. Try and avoid lumps.
13. Leave to stand for a couple of minutes, stirring periodically. The cheese should melt into the macaroni.
14. Drain peas.

Serve by putting a large blob of macaroni onto your plate with the fried eggs on top. Peas go on the side. Add lots of freshly grated black pepper.

WARNING! Once the macaroni saucepan is empty, fill it with water or you'll never get the cheese off.

Total time: ~15 to 20 minutes.