Mac and cheese, a wholesome classic
300g dried macaroni
100g Red Leicester grated
100g Mature cheddar grated
Mustard ( optional)
2oz plain flour
2oz butter melted
Splash of milk
Stock (bouillon)
Cook the Macaroni in salted water for about 7mins, drain
Make a roux, melt the butter in a saucepan, add the flour and beat together allowing the flour to cook a bit…. Add the milk and beat removing any lumps, add stock slowly until you have a thin pouring sauce without lumps….add a teaspoon of English mustard ( optional)
Stir in the lightly cooked macaroni and half the cheese
Pour into ovenproof dish, top with the remaining grated cheese
Place in a medium- hot oven and bake for 25 mins
Easy! One tip, keep the sauce thin and use a lot as the macaroni will absorb the sauce while in the oven and you don’t want to end up with a stodgy pud!
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Author:
Anna Park
