January 21, 2016


Butter - 50 gms
Flour - 50 gms
Milk - 600 ml
Cheddar or any hard cheese - 175 gms (grated)
Salt and freshly ground pepper
Macaroni - 100 gms
Dried bread crumbs - 25 gms

To Garnish:
Butter - 15 gms (cut into small pieces)


  • Melt the butter in a saucepan, add the flour and cook over a very low heat for a few minutes until the mixture turns quite liquid, stirring constantly.
  • Add the milk very slowly, a cupful at a time, and stir until smooth before adding any  more.
  • Bring to the boil, stirring, then lower the heat and simmer until the sauce thickens. 
  • Add all but 2 tbsp of cheese. Stir until it has melted, then remove from the heat, season to taste and leave to cool.
  • Cook the macaroni as per the instructions o the packet in plenty of boiling salted water until just tender.
  • Drain, rinse in cold water and drain again.
  • Butter a oven proof baking dish; put in a layer of the macaroni and pour over a thick layer of the sauce. Repeat and finish with a layer of sauce.
  • Mix the remaining cheese with bread crumbs and sprinkle on top.
  • Bake in a hot oven 200 C for 1 hour or until heated through and bubbling.
  • Serve hot, straight from the cooking dish, accompanied by green salad.

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