There is nothing more comforting than macaroni and cheese, you can serve it with a side salad, but I just like to have carbs when carbs are due.
For ultimate trick is to only boil the pasta for 5 minutes, then add to the pan with the sauce and allow to cool and absorb the sauce.
It works really well if you’ve got friends or family around, add a salad and some focaccia and you’ve got a banquet!
- 400g macaroni or spirili
- 50g butter
- 2 tbsp plain flour
- 1 1/2 pint milk
- 1 cup grated cheese (cheddar and/or Emmental)
- 1 cup breadcrumbs
- Roasting dish or Pyrex dish
- Rubberised whisk
First make the sauce
- Melt the butter in the pan on a medium heat.
- Once melted add the flour and whisk until a smooth paste.
- Now remove from the heat and add the milk a splash at a time.
- Each time whisk until it is absorbed. If you add too much too quickly you’ll end up with a lumpy sauce.
- Put back on the stove, heat and continually whisk, otherwise you’ll find the paste falls to the bottom and burns.
- Once the sauce has thickened add the cheese, stir through and switch off the heat.
- Now parboil the pasta for 5 mins, drain and add the dish. Pour most of the sauce over the pasta and stir through ensuring it is all coated.
- Add the remaining sauce. It will look like you’ve added too much, but the pasta will absorb some of the moisture.
- Set aside to cool and if you haven’t got some lying around make some breadcrumbs.
I tend to keep the crusts and ends of bread and blend a big batch of breadcrumbs. You can then freeze the in a tuberware for when you need them.
Just plain ones are fine, but you can add the following for a bit more flavour:
- 2 tsp oregano
- 1 tsp thyme and a garlic clove
- 2 tsp pesto
When the dish has stopped steaming give it one last stir and then cover with breadcrumbs.
To bake, it needs 40 minutes
- Heat the oven at 180c
- Cover the dish loosely with foil
- Once heated put the dish on the middle shelf.
- After 30 minutes remove the foil to crispen the top.