Cosy
Rainy-evening macaroni cheese
A proper cheese sauce, a sharp cheddar and a crunchy top.
30 minServes 2–3By Nell Ashworth
You'll need
- 200 g macaroni
- 30 g butter
- 2 tbsp plain flour
- 450 ml milk
- 150 g mature cheddar, grated
- 1 tsp mustard
- Salt & black pepper
- 2 tbsp breadcrumbs (optional)
Method
- Cook the macaroni in well-salted water until just shy of tender. Drain.
- Melt the butter in a pan, stir in the flour and cook for 1 minute.
- Whisk in the milk a little at a time and simmer, stirring, until it thickens.
- Take off the heat and stir in most of the cheese and the mustard. Season.
- Fold in the pasta. Eat it as it is, or tip into a dish, top with the rest of the cheese and the breadcrumbs, and grill until golden.
Well-made tip: take the sauce off the heat before adding the cheese, so it melts smoothly instead of turning grainy.
Made it? Tell us how it went.Send a note →
