Macaroni cheese
Macaroni cheese with tender pasta coated in a rich, creamy sauce and topped with a golden crust, creating a warm, comforting dish that looks indulgent, simple and homely.
Equipment
- Saucepan
Ingredients
- 350 g macaroni pasta
- 40 g salted butter
- 40 g plain flour
- 600 ml semi skimmed milk
- 250 g grated cheddar, plus extra for sprinkling
- season with salt and pepper
Instructions
- Cook the macaroni according to the packets instructions, drain and set aside.
- Whilst the marcaroni is cooking, make the sauce. In a large saucepan, melt the butter over a medium heat. With a large hand whisk add the flour and whisk continuously for a minute. Top tip: I find using a large hand held balloon whisk, you are less likely to have lumps.
- Gradually whisk in the milk, a little at a time. Cook for around 10 mins until thickened and smooth.
- Remove the sauce from the hob, add the cheese and stir until it is well combined and melted and season.
- Pre-heat the grill on a medium heat.
- Add the macaroni to combine, tip into a oven proof dish. Sprinkle with extra grated cheese. Place under the grill until the cheese starts to melt and turns golden. Serve immediately.