March 09, 2019


Macaroni - 70 gms
Cheese sauce - 350 ml

For the cheese sauce:
Flour - 2 tbsp
Butter - 2 tbsp
Milk - 350 ml
Cheese - 250 ml (grated)
Onion - 1 (chopped)
Bay leaf - 1
Whole peppercorns - 6
Salt and pepper


  • Heat the milk with onion, bay leaf and peppercorns until just to the boil and leave to soak up the flavours.
  • Make the cheese sauce: Melt the butter,but do not burn and remove from heat.Stir the flour in quickly until absorbed and smooth. This is called a roux in French terms.
  • Put the roux back on heat and cook for 2 minutes without burning,stir constantly.
  • Remove from heat, and stir in the milk quickly. 
  • Put back on heat and stirring all the time, allow the sauce to come to the boil and thicken.
  • Turn down the temperature and cook for 5 minutes, stirring all the time.
  • Add 3/4th of the cheese, off the heat and stir until well blended.
  • Taste adding salt and pepper to suit your taste. Cheese sauce is ready.
  • cook the macaroni in salted boiling water for 10 minutes. Drain.
  • Add to the sauce.
  • Put into a baking dish and sprinkle rest of the cheese over top, and bake at 180 C.
  • Serve with tomato or lettuce.

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