Macaroni cheese
A classic childhood favourite, this supper can be enjoyed with cooked bacon or ham - creamy, delicious and simple
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
225g macaroni
3.4l water
2 tsp salt
55g butter
55g flour
850ml boiling milk
3 tsp Dijon mustard
1 tbsp freshly chopped parsley (optional)
salt
pepper
145g mature cheddar, grated
1.1l capacity pie dish
Method
Bring a large pot of water to the boil, add the salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook until just soft, 10-15 minutes approx. Drain well.
Meanwhile melt the butter, add in the flour and cook on a medium heat, stirring occasionally for 1-2 minutes.
Remove from the heat. Whisk in the milk gradually, bring back to the boil, stirring all the time. Add the mustard, parsley if using and cheese, season with salt and freshly ground pepper to taste.
Add the cooked macaroni, bring back to the boil, taste, correct seasoning and serve immediately.
Macaroni cheese reheats very successfully provided the pasta is not overcooked in the first place, it is very good served with cold meat particularly ham.
Top Tip: Macaroni soaks up an enormous amount of sauce. Add more sauce if making ahead to reheat later.
