6 oz (175 g) short-cut macaroni
2 oz (50 g) margarine
1 small onion, chopped
1 1/3 cup (100 g) mushrooms, sliced
1/3 cup (50 g) plain flour (All purpose)
4 cups (32 fl oz) 900 ml milk
salt and freshly ground black pepper
3 oz (75 g) Cheddar cheese, grated
2 oz (50 g) margarine
1 small onion, chopped
1 1/3 cup (100 g) mushrooms, sliced
1/3 cup (50 g) plain flour (All purpose)
4 cups (32 fl oz) 900 ml milk
salt and freshly ground black pepper
3 oz (75 g) Cheddar cheese, grated
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Cook the macaroni in boiling salted water and drain well.
3. Melt the margarine in a saucepan, add the onion and cook for 10 minutes until browned.
4. Add the mushrooms and cook gently for a few minutes.
5. Stir in the flour and cook for 1 minute.
6. Gradually pour in the milk, stirring constantly.
7. Bring to the boil, stirring, until the mixture has thickened.
8. Add salt and pepper to taste, then stir in the cooked macaroni.
9. Pile the mixture into a lightly greased 2 1/2 pt (1.4 L) ovenproof dish and sprinkle over the cheese.
10. Cook in the oven until the sauce is bubbling and the cheese has melted. Serve immediately.
2. Cook the macaroni in boiling salted water and drain well.
3. Melt the margarine in a saucepan, add the onion and cook for 10 minutes until browned.
4. Add the mushrooms and cook gently for a few minutes.
5. Stir in the flour and cook for 1 minute.
6. Gradually pour in the milk, stirring constantly.
7. Bring to the boil, stirring, until the mixture has thickened.
8. Add salt and pepper to taste, then stir in the cooked macaroni.
9. Pile the mixture into a lightly greased 2 1/2 pt (1.4 L) ovenproof dish and sprinkle over the cheese.
10. Cook in the oven until the sauce is bubbling and the cheese has melted. Serve immediately.
serving amount
serves 4
rate this recipe
9.5
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