My mother's recipe has completely ruined US-style mac and cheese for me. I get it, this isn't snobbery: I know it's a phenomenal comfort food and it's a trivial

My mother's recipe has completely ruined US-style mac and cheese for me. I get it, this isn't snobbery: I know it's a phenomenal comfort food and it's a trivially easy, un-refusable kid fuel that I regularly use to silence my screaming younglings, but I just can't enjoy it personally. Her recipe goes something like this, E&OE, bit fuzzy on quantities, but dear Lord it's delicious: Get your macaroni boiling away. Then in a separate saucepan: Couple tablespoons of butter. Melt that. Tablespoon of white flour. Tablespoon of Coleman's mustard powder. Incorporate gradually, stirring until it's smooth paste. Milk (I forget how much, I know how much to pour, like a mug's worth?) Add slowly, keep stirring, keep smooth. Sufficient grated cheddar cheese, I like about 50% mature, 50% lighter, put about half in. Same, keep it smooth. Season around about now. Stir in the macaroni, getting all the goo worked in. Stir in a large tin of whole plum tomatoes. Keep stirring, get it all even. Transfer to a baking dish. Put the remaining cheese on top. Heat in an oven, 350f, 45m I think just get it hot and melty. Brown under the broiler to get awesome caramelized crispy cheese top. Serve with lettuce so you don't feel like a total fat bastard (actually the ice cold crunch is a great complement). Sleep.