Macaroni and cheese
Shredded cheese, flour and butter bubble up into a creamy blanket of pasta with a crumbly crust.
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4-6 |
175gm short cut macaroni
50gm butter
7 tbsp flour
A pinch of dry mustard powder
Salt and pepper
600ml milk
175gm cheddar cheese, grated
Crisp breadcrumbs
4 slices fresh bread
50gm butter
1. Cook the macaroni as per instructions on the packet. Allow to stand.
2. Prepare the breadcrumbs: separate crusts from the bread and tear the crusts into tiny crumbs.
Melt butter in a shallow pan and sift the crumbs in, crisping them for 2-4 minutes while stirring frequently to ensure they turn a golden brown evenly.
3. Make a white sauce with the butter, flour, seasonings and milk. Stir in 100gm cheese.
4. Thoroughly drain the fully cooked macaroni and return to the casserole. Stir in the cheese sauce. Sprinkle over the remaining cheese and crisp breadcrumbs.
5. Reheat on medium high for around 3-6 minutes until the cheese is bubbling.
Image courtesy: Shutterstock
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