Easy Mac and Cheese Recipe
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 275 g Macaroni
- 50 g Butter
- 50 g Plain Flour
- 600 ml Milk
- 1 tsp Dijon Mustard
- 220 g Extra Mature Cheddar (grated)
- 20 g Parmesan (grated)
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 20 g Parmesan (grated)
Method
- Preheat the oven to 220C (200 fan/ 425F/ Gas 7).
- Bring a pan of salted water to the boil and cook the macaroni to al dente. Reserve a cup of pasta water before draining the pasta.
- While the pasta is cooking, heat the butter in a large saucepan on a medium heat until melted and then add the flour. Stir with a wooden spoon for 2 minutes.
- Turn up the heat to high and gradually whisk in the milk, stirring until the sauce starts to bubble and thicken. it should coat the back of a wooden spoon. Take the white sauce off the heat
- Stir in the grated cheddar, Parmesan, Dijon mustard, salt and pepper.
- Mix in the cooked pasta and as much pasta cooking water as you need to create a smooth and glossy sauce.
- Pour the macaroni cheese into a 1.5 litre baking dish, sprinkle with the Parmesan cheese for the topping, and bake in the oven for 10-15 minutes until golden and bubbling.