Pining for the West

Macaroni Cheese | May 31, 2009

Macaroni Cheese

Macaroni Cheese

This is without doubt the tastiest macaroni cheese recipe which I have tried. It also has the added benefit that my family will actually eat leftovers of it, which they wont do with anything else, this is a real bonus as I often cook too much pasta due to not weighing much in the way of ingredients, when I have done the same recipe a few times.

Serves 4

225g/7oz macaroni
90g/3oz butter
1 onion, finely chopped
3 tablespoons plain flour
2 cups milk
2 teaspoons wholegrain mustard
150g/5 oz mature Cheddar, grated
100g/3oz Cheddar grated

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

Preheat the oven to 180 C (350 F/Gas 4) and grease a 1.5 litre ovenproof dish.

Melt the butter in a large pan over low heat, add the onion and cook for 5 minutes, or until softened. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the mustard and about three-quarters of the combined cheeses. Add the drained, cooked pasta and stir until coated in the mixture. Spoon into the dish and smooth the surface.

Sprinkle the remaining cheese over the top, then bake in the oven for about 15 minutes.

Don’t miss out the mustard from this recipe, as I reckon it really peps the whole thing up. I don’t add salt as there is plenty of salt in the cheese already, and we are trying to cut down on salt for health reasons.

I got this recipe from a Family Circle book called The Complete Pasta Cookbook.


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