Name: Traditional Macaroni Cheese
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:

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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.

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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.