Macaroni cheese (2026)

 Macaroni cheese

Ingedients

for 2

100g macaroni

100g cheese

200ml milk

15g butter

15g flour

For 1

65g macaroni 

60g cheese 

100ml milk

8g butter

8g flour

for 3

140g macaroni

140g cheese

300ml milk

20g butter

20g flour

prepare all ingredients first

put macaroni on to boil

add butter to the pan, wait until it has melted

add flour a little at a time, and stir into the butter

when all flour has been added, keep stirring for 2-3 minutes

start adding the milk a little at a time

swap the wooden spoon for a whisk

once all the milk has been added, keep whisking until the sauce gets about as thick as cream (5-10 minutes)

add the cheese and stir until it is melted into the sauce

once the sauce is ready, and the macaroni is cooked and drained, add the macaroni to the sauce and stir together

turn down/off the heat and let the macaroni cheese sti for 3-5 minutes

Meatball Casserole

3/4 pounds Italian Sausage

3/4 pounds Ground Beef

1/2 cup Regular Oats

1 cup Grated Parmesan

1 whole Egg, Beaten

1/4 cup Minced Fresh Parsley

Salt And Pepper, to taste

1 whole Medium Onion, Diced

3 cloves Garlic, Minced

1 can (28 Ounce) Diced Tomatoes

1 can (8 Ounces) Tomato Paste

1 Tablespoon Sugar

2 cups Hot Water

12 leaves Basil

12 ounces, weight Ziti Pasta, Cooked To Al Dente

16 ounces, weight Fresh Mozzarella, Cut Into Large Cubes

INSTRUCTIONS

In a bowl, mix together the sausage, beef, oats, 1/2 of the Parmesan, egg, half the parsley, and salt and pepper until well combined. Form into small meatballs (about 1/2 inch) and brown in batches in a skillet over medium heat. Remove the meatballs from the pan and drain.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes with juice, tomato paste, salt and pepper, sugar, and water. Stir and bring to a simmer, then add in the meatballs and continue simmering for 20 minutes. Remove the skillet from the heat and allow it to cool. Stir in the basil once cool.

In a casserole dish, add half the pasta, half the mozzarella cubes, 1/4 cup Parmesan, and half the meatball sauce. Repeat with another layer, ending with the meatball sauce. Cover with foil and either refrigerate for up to 2 days, or bake in a 350 degree oven for 20-25 minutes. Serve piping hot!

Smoked Mackerel Carbonara

320 g pasta

1 onion

1 clove garlic

130 g smoked boneless mackerel fillets

olive oil

2 large free-range eggs

100 ml semi-skimmed milk

40 g Parmesan cheese

Cook the pasta in a pan of boiling salted water according to packet instructions.

Chop onion & garlic

Chop up  the mackerel

Put the onions and garlic into a large frying pan on a medium heat with a lug of oil and a pinch of salt and pepper, stirring occasionally.

After 5 minutes, mackerel and cook for a further 5 minutes,

Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan.

Reserving a cupful of cooking water,

drain the pasta and toss it into the mackerel pan.

take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it

Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated,

serve with an extra grating of Parmesan, a good pinch of pepper (and a squeeze of lemon juice, if you like.)