Classic Macaroni Cheese
Classic Macaroni Cheese is one of the world’s number one comfort food. It’s so easy to make, you an have it on the table in less than 30 minutes. There are so many variations of the dish too, no need to get bored with it. See a few of suggestions at thus link:
Macaroni Cheese
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 776
Ingredients
- 200 g macaroni you can use penne, elbow, etc. I personally like to use the fine (slim) type macaroni.
- 10 g butter
- 17 g plain flour
- 335 ml milk Note: it’s easier to weigh this small quantity of milk 335g
- ½ tsp English mustard
- 130 g cheddar cheese grated Use half in the sauce & half over the top. I use mature cheese
- Salt and pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Cook the macaroni a little less than you would normally– a couple of minutes less. The kind I use normally takes 10 minutes so for this recipe I cook it only 8 minutes.
- While the macaroni is cooking, I make the cheese sauce. Melt the butter in a saucepan on a low heat. When the butter is melted, add the flour and stir until it’s mixed in. Then keep cooking for 1 minutes, make sure you don’t leave it or it will burn.
- Very gradually add the milk, stirring constantly. Make sure each portion of milk is fully incorporated before adding the next bit. If you do this slowly on a very low heat, you should end up with a nice smooth sauce with no lumps and no need to whisk. However, if you do get any lumps, don’t worry, you can always use a whisk to beat them out.
- When all the milk is incorporated, now add the mustard, salt and pepper. Then add half the grated cheese, stir to combine and take off the heat.
- When the pasta is done, drain it, retaining a little drop of the cooking water.
- Tip the pasta and a couple of tablespoonfuls of the cooking water into the cheese sauce and stir making sure all the pasta is nicely coated with the sauce.
- Pour the macaroni cheese into a shallow ovenproof dish and sprinkle over the remaining cheese.
- Bake in the oven for 10 minutes. By that time the top should be nicely browned and the bottom still be moist and creamy.
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Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Also see my recipe for Leek & Bacon Pasta Bake HERE
Category: Cuisine, Italian, Main Courses, Meals for 1 or 2, Pasta, Recipes, Vegetarian,, Vegan & Free From
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Hi Chrissie, I’m glad to hear you’re making your own stuff, no matter where you buy from, home made is always the best. Yes I’m OK thanks. xx
Tried most recipes good clear and easy
With your influence I am making my own pies
Sorry cos means I won’t be buying yours
Hope you keeping good and safe as we are
Chrissie
[…] See also my recipe for Super Macaroni Cheese HERE […]