(enough for 2 very good portions – this does freeze or keeps in fridge for 3 days)
Oven proof dish
- *225g macaroni
- 50g butter
- 50g plain white flour
- 500 – 600ml milk
- 200 – 225g grated strong cheddar
- Salt, pepper and nutmeg
- 1 tsp mustard (optional)
- 1 tbs chopped parsley (optional)
* you can use any pasta shape, try twists
- Preheat oven to a medium high temperature.
- Cook the macaroni as per instructions on pack. Make sure you put it in boiling water.
- Melt the butter in a saucepan, gently.
- Add the flour and mix well. Cook this gently for 2 – 3 minutes, stirring all the time, you do not want it to colour. This is called a roux.
- Gradually add the milk to this mixture. Stir between each addition and bring to a simmer before adding next lot of milk. If the mixture does go lumpy, find a whisk and whisk out the lumps.
- Once all milk added, remove from heat and add seasoning, mustard, ¾ of the cheddar and parsley. Taste and adjust seasoning if necessary.
- Mix in cooked pasta and transfer to oven proof dish. Top with remainder of grated cheddar and place in the oven for 20 – 30 minutes, until golden on top.
You can add loads of things to this:
Try mixing 2 tbs of tomato ketchup in when you add the cheese.
Before you add the grated cheese on top of the macaroni, add some sliced tomatoes.
To the mixture add cooked bacon bits or ham, cooked broccoli or cauliflower florets, fried mushrooms, a tin of tuna, some tinned or frozen sweetcorn, courgettes, peppers ……….
The white sauce you have made for the macaroni cheese can be adapted to make a lasagne. Make the white sauce but do not add the cheese. Using the bolognaise sauce and some ready to use lasagne sheets assemble a lasagne – in an oven proof dish cover the bottom with a generous amount of white sauce, cover with lasagne sheets, pour bolognaise on top of this, layer again with lasagne sheet and cover with white sauce. You can add grated cheese at this stage if yo like. Bake in a medium oven for 30 – 40 minutes – garlic bread – yum!