Ingredients Jump to Instructions ↓

  1. Macaroni Cheese

  2. 4 cups macaroni, cooked and drained

  3. 2 tablespoons plain flour

  4. 2 tablespoons butter

  5. 1 pint full cream milk

  6. 1 cup cream

  7. 1/2 lb cheddar cheese, grated

  8. 1/2 tsp mustard powder

  9. salt & pepper

  10. Melt the butter in a heavy saucepan and stir in the flour. Stir

  11. about for a while to cook the flour. Add the milk little by little,

  12. stirring like crazy, to make like a white sauce. Let it thicken.

  13. (Keep stirring. You will get tired. Persevere.) Add the cheese a

  14. little at a time, reserving a handful. Add the mustard powder and test for seasoning - I like a lot of pepper in mine (seems to set

  15. off the cheese well). When the sauce is thick and cheesy and goopy,

  16. dump in the drained macaroni and mix it all well together. Pour

  17. into a buttered casserole dish, sprinkle a thick layer of grated

  18. cheese over the top and bake in a hottish oven for half and hour

  19. or so. Brown the cheese under the grill if it's not goldeny when

  20. you take it out.

  21. (Basically there should be enough macaroni so that the pasta doesn't

  22. swim in the sauce, but that it's generously covered). Don't worry

  23. if the sauce seems very thick, it thins somewhat when combined with

  24. wet pasta and baked :)

  25. I also like to add stuff to this, make it a bit more interesting

  26. - crispy bacon is good, also smoked jalapeno powder...


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