
Traditional Macaroni Cheese
Perfect meal for the early stages of the new academic year
Ingredients
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.