Everyone's Favourite mac and cheese
Mac and cheese is simple fare but everyone loves it.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
225g (8oz) macaroni or ditalini
50g (2oz) butter
150g (5oz) onion, finely chopped
50g (2oz) plain flour
850ml (scant 1 1/2 pints) boiling whole milk OR 700ml (1 1/4 pints) milk and 150ml (1/4 pint) pint cream
1/4 tsp Dijon or English mustard
1 tbsp chopped flat-leaf parsley (optional)
225g (8oz) freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan
25g (1oz) freshly grated Cheddar or Parmesan cheese, for sprinkling on top (optional)
sea salt and freshly ground black pepper
Method
Bring 3.4 litres (6 pints) water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook according to the packet instructions until al dente. Drain well.
Meanwhile, melt the butter over a gentle heat, add the chopped onion, stir to coat, cover and sweat over a gentle heat for 6–8 minutes until sweet and mellow. Add the flour and cook over a medium heat, stirring occasionally, for 1–2 minutes. Remove from the heat. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly. Add the mustard, parsley, if using, and cheese. Add the well-drained macaroni and return to the boil. Season to taste and serve immediately.
Alternatively, turn into a 1.2 litre(2 pint) pie dish and sprinkle the extra grated cheese over the top. Bake at 180°C/350°F/Gas Mark 4 for15–20 minutes.
