I don’t think I’m alone when I say that macaroni cheese is a fantastic comfort food. It’s the perfect mid-week meal for winter time as it’s so easy to make. I think I’m alone when I say that I love mine with loads of brown sauce! But I am weird like that!! You may have your own version of this classic recipe, but I’d love you to try mine. It’s great!
Prep: < 10 mins Cook: < 40mins Serves: 4
– 400g penne pasta, or macaroni
– 50g butter or spread
– 50g plain flour
– 1litre semi-skimmed milk
– 200g mature cheddar cheese, grated
Preheat oven to 200c or 180c fan. Fill and boil a kettle.
– Place a large saucepan on a high heat, carefully pour the boiling water from the kettle and add a generous amount of salt. Once a rolling boil, carefully add the pasta, cook for 4-5 minutes and drain in a colander. Set aside.
– Place another large saucepan on a medium-high heat, add the butter and flour. Stir with a wooden spoon for about 3 minutes. Using a whisk, add about 300ml of the milk. Continue whisking until smooth and then add the remaining milk. Keep whisking continuously for about 5 minutes until it reaches the consistency of double cream.
– Add salt, pepper, cheese and the cooked pasta. Mix thoroughly with a wooden spoon.
– Pour the mixture into a large enough Pyrex dish or oven-proof dish. Place into the centre of the preheated oven for 25-30 minutes.
– When it’s crispy and bubbling on the top, remove from the oven and set aside for a few minutes. Tuck in, enjoy! Perfect with a salad!