Macaroni Cheese
Macaroni cheese is one of my favourite comfort foods. Now featuring on many restaurant menus, this gooey, cheesy nursery meal remains as popular as ever. Although macaroni is the traditional pasta of choice, you could mix things up by using pretty much any pasta shapes you fancy. I serve this with peas and grilled sausages or bacon, but it works just as well with garlic bread or salad for a vegetarian version.
A little disclosure: there are affiliate links on this page! That just means if you click on a link, find something you like and buy it, I’ll make some cash. You won’t pay any extra, though.
Top Tip: Making cheese sauce is much easier in a good non-stick saucepan. I use these Sabichi saucepans at home, and they do the job beautifully.
Macaroni Cheese
Course: MainCuisine: Italian6
servings10
minutes40
minutes50
minutesGooey and cheesy, this classic retro meal is perfect when you just want some comfort food.
Ingredients (allergens in bold)
340 g dried macaroni
100 g salted butter
100 g plain flour
1350 milk
2 tsp wholegrain mustard
salt and pepper
1 tomato, sliced
sausages/bacon/garlic bread/salad, to serve
Directions
- Bring a large saucepan of salted water to the boil with the lid on. Add the macaroni, and stir with a wooden spoon. Cook for 10 minutes, stirring occasionally, then drain well.
- Meanwhile, melt the butter in a medium saucepan over a low heat. Add the flour, and stir for 1 minute. This creates a roux.
- Increase the heat to medium. Add a small amount of milk to the roux, stirring until absorbed and smooth. Keep adding milk gradually, stirring constantly, until all the milk has been added. Bring to the boil, still stirring, and cook until thickened.
- Add salt and pepper to taste, and the wholegrain mustard. Stir through. Remember that mustard and cheese are both salty, so don’t add too much salt.
- Remove from the heat for a couple of minutes before adding ⅔ of the grated cheese. Stir until the cheese has melted. Adding the cheese when the sauce is very hot will result in a grainy texture, which you don’t want.
- Pre-heat the grill to hot.
- Add the cheese sauce to the drained macaroni, and stir until combined.
- Pour the macaroni cheese into a serving dish. Top with the remaining cheese and sliced tomato. Alternatively, if your saucepan/casserole is able to go under the grill, leave the macaroni cheese in this, and top with the remaining cheese and sliced tomato. This will save on washing-up.
- Place under the hot grill until the cheese on top is brown and bubbling.
- If serving with grilled sausages or bacon, and you only have one oven, place the macaroni cheese dish on the bottom of the oven to keep warm while these are cooking.
Notes
- Adapted from a recipe in ‘Good Housekeeping NEW STEP-by-STEP COOKBOOK‘ – published by Ebury Press
- All links to specific products are items that I use at home and recommend.
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