Apr

30

Macaroni Cheese

April 30, 2009 |

When searching for a simple but delicious macaroni dish why not try this. The recipe uses macaroni or the alternative pasta shapes topped with a lovely cheese sauce. Instead of the macaroni you can use pasta twists, large or small pasta shells, multi coloured pasta shapes or even make up a mixture for a bit of fun. Delicious served hot from the oven. The recipe serves up to 4 as a starter and 2 or 3 as a main meal together with seasonal vegetables.

Ingredients:

Macaroni or Pasta Shapes 225g 8oz
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Onion, chopped 1
Parsley - chopped (optional) 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6. 

Cook the macaroni or pasta in salted boiling water for 10 minutes until just tender. Drain thoroughly and place in a large oven proof dish. 

While the macaroni is cooking melt the butter or margarine in a saucepan and fry the chopped onion until soft.

Stir in the flour and cook for a further minute.

Remove the pan from the heat and gradually stir in the milk making sure there are no lumps. Bring back to the boil and simmer, stirring until the mixture thickens.  

Remove from the heat and season with salt and pepper.  Add the nutmeg (or mustard) and stir in most of the grated cheese.

Pour the mixture over the cooked macaroni or pasta in the oven proof dish. Sprinkle over the remaining cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

Garnish with the parsley (optional) and serve immediately.


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