Macaroni cheese recipe

Adapted from

4 tbsp butter
350g spiral or other short pasta
2 garlic cloves, finely chopped
2 tsp English mustard powder
6 tbsp plain flour
1 litre semi-skimmed milk
250g/to taste mature cheddar/any combination of strong cheese, grated or chopped into small pieces
strong hard cheese, grated for topping
Fresh breadcrumbs for topping

Heat oven to 200C/fan 180C/gas 6.
Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the butter in a saucepan.
Add the garlic and mustard, cook for 1 min, then stir in the flour.
Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened.
Take off the heat, then stir in the cheese.
Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.
Scatter over the hard cheese, then cover with breadcrumbs, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

Additions to the sauce: leeks/onions, bacon

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