Macaroni Cheese

Macaroni cheese

Macaroni cheese
People			1	4	5	2
250g/9oz macaroni	250	6	42	167	208	83
40g/1½oz butter	40	6	7	27	33	13
40g/1½ plain flour	40	6	7	27	33	13
600ml/1pint 1½fl oz milk	600	6	100	400	500	200

Original Article

Macaroni cheese

250g/9oz macaroni

40g/1½oz butter

40g/1½ plain flour

600ml/1pint 1½fl oz milk

250g/9oz grated cheddar

50g/2oz grated parmesan

Yield Serves 4

Prep Time 30 Minutes

Cook Time 30 Minutes

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Gail Richards