1 lb (450 g) macaroni, cooked for 5 minutes and drained
2 tbsp (1 oz) 25 g butter, softened
8 oz (225 g) Cheddar cheese, diced
pinch salt
pinch mustard powder
2 eggs, beaten
8 fl oz (250 ml) milk
2/3 cup (150 ml) 1/4 single cream
2/3 cup (150 ml) 1/4 pint dry white wine
3 tbsp chopped green pepper
1 cup (2 oz) 60 g breadcrumbs
2 tbsp (1 oz) 25 g butter melted
2 tbsp (1 oz) 25 g butter, softened
8 oz (225 g) Cheddar cheese, diced
pinch salt
pinch mustard powder
2 eggs, beaten
8 fl oz (250 ml) milk
2/3 cup (150 ml) 1/4 single cream
2/3 cup (150 ml) 1/4 pint dry white wine
3 tbsp chopped green pepper
1 cup (2 oz) 60 g breadcrumbs
2 tbsp (1 oz) 25 g butter melted
method
1. Preheat the oven to 325°F (170°C) Gas Mk 3.
2. Butter an ovenproof dish.
3. Mix together all the ingredients except for the breadcrumbs and melted butter, and put the mixture into the dish. Mix the breadcrumbs with the melted butter and sprinkle over the macaroni.
4. Cover with foil and bake in the oven for 45-50 minutes.
5. Remove the cover, turn off the heat, and leave for 10 minutes in the oven before serving.
6. The top may be browned under a hot grill, but take care not to burn it.
2. Butter an ovenproof dish.
3. Mix together all the ingredients except for the breadcrumbs and melted butter, and put the mixture into the dish. Mix the breadcrumbs with the melted butter and sprinkle over the macaroni.
4. Cover with foil and bake in the oven for 45-50 minutes.
5. Remove the cover, turn off the heat, and leave for 10 minutes in the oven before serving.
6. The top may be browned under a hot grill, but take care not to burn it.
serving amount
serves 5-6
rate this recipe
9.5
out of 10
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