Traditional Macaroni Cheese

Perfect meal for the early stages of the new academic year

Ingredients

• 250g / 9oz macaroni.
• 40g / 1, ½oz butter.
• 40g / 1, ½oz plain flour.
• 500ml / 1pint milk.
• 250g /9oz grated cheddar.
• 50g / 2oz grated parmesan.
• salt and pepper, pinch of both.

Instructions

STEP 1:

You will need:

STEP 2:

STEP 3:

boiling pan, x 1 (big enough to fit the macaroni in).

STEP 4:

boiling pan, small, x 1 (for the cheese sauce).

STEP 5:

colander, x 1.

STEP 6:

knife, x 1.

STEP 7:

chopping board, x 1.

STEP 8:

wooden spoon, x 1

STEP 9:

cheese grater, x 1

STEP 10:

STEP 11:

method:

STEP 12:

STEP 13:

1. Fill a boiling pan with enough water to submerge the macaroni and then bring to the boil. Once boiling, add the macaroni and turn the heat down to a simmer and leave for around 10 ? 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). Once ready remove using a colander and drain well.

STEP 14:

STEP 15:

2. In the meantime melt the butter in a small boiling pan on a medium heat. Once melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk bit by bit whilst stirring continuously until all the milk is used and you are left with a thick, pourable white sauce.

STEP 16:

STEP 17:

STEP 18:

3. Lastly, add the grated cheddar cheese and parmesan to the white sauce and continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste and then enjoy.