Comforting, filling and economical, it's no wonder this is a family favourite.
- 6oz (185g) macaroni
- 6oz (185g) Pilgrims Choice Cheddar (4oz/125g) for sauce and (2oz/60g) for topping
- 4oz (125g) self raising flour
- 2oz (60g) butter
- 1 pint (475ml) of milk
- 1 tablespoon (15ml) double cream
- 1 tablespoon (5ml) english mustard
- Salt & pepper to taste
Method1 Cook the macaroni in boiling water for 10 minutes and then drain well.
2 Melt the butter in a large saucepan. Add the flour with a little milk and beat with a whisk, slowly adding all of the remaining milk. Make sure the heat is low to prevent the mixture from going lumpy.
3 Remove from the heat and keep whisking until smooth. Return mixture to a higher heat and bring to the boil.
4 Once the sauce has boiled, reduce heat and add cheese, mustard, cream and salt and pepper to taste.
5 Gently stir the mixture until all the ingredients are melted into the sauce and remove from the heat.
6 Now add the drained macaroni to the sauce and gently stir. When all the macaroni is covered in the sauce, pour the mixture into an ovenproof dish.
7 Sprinkle over the remaining grated cheese and cook in the oven (gas mark 6/200c/400F) for 20 minutes until golden brown.
8 Serve with warm crusty bread or steamed vegetables.
Prep Time15 minutes
Cook Time25 minutes
Nutrition InformationServes 2
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