Everyone’s Favourite Mac and Cheese
Macaroni cheese was and still is one of my children’s favourite supper dishes. I often add some cubes of cooked bacon or ham to the sauce.
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
225g macaroni or ditalini
50g butter
150g onion, finely chopped
50g plain flour
850ml-1 litre boiling whole milk
¼ tsp Dijon or English mustard
1 tbsp chopped flat-leaf parsley (optional)
225g freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan
25g freshly grated Cheddar and/or Parmesan cheese, for sprinkling on top (optional)
sea salt and freshly ground black pepper
Method
Bring 3.4 litres 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 just soft. 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.
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 pie dish and sprinkle the extra grated cheese over the top. Bake at 180°C/gas 4 for 15-20 minutes.
