A good mid week meal that never fails to provide empty plates
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
4people
Prevent your screen from going dark
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Anytime dish
Cuisine: Mediterranean
Calories per Serving 515
Ingredients
250gmacaroni
1tbspbutter
1tbspplain flour
450gmilk
Black pepper to taste
1tspmustard powder
200gcheese grated, I use cheddar but any strong cheese will do,
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
Explaining how to cook pasta is difficult, I suggest you follow the directions on the packet as brands do vary quite a lot.
Once cooked drain the macaroni well.
In a saucepan add the butter and the flour, heat gently, stirring until you have a nice smooth paste, we call this a ‘Roux’ and is the basis of most sauces. Now add your black pepper (I like it quite peppery) and the mustard powder and continue cooking on a low heat for 1 minute.
Next start adding the milk a little at a time mixing in well with a whisk in between additions. If you add the milk too quickly you will finish up with a lumpy sauce.
Once all the milk is incorporated you can add the grated cheese and cook for anothe minute before adding it to the macaroni.
Now it can be served right away if you wish, however, I prefer to sprinkle more cheese and a few fresh breadcrumbs over the top and bake in the oven at 180ºC for about 15 - 20 minutes or until the top is brown and bubbling.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE