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Traditional Macaroni Cheese

Published Thursday, 18 October, 2012 by Sebastian

Perfect meal for the early stages of the new academic year

88%

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.

Method

You will need:

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

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

colander, x 1.

knife, x 1.

chopping board, x 1.

wooden spoon, x 1

cheese grater, x 1

method:

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.

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.

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.

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