175 g (6 oz) shortcut macaroni
3 Tbsp (40 g) butter
4 level tbsps (60 ml) plain flour (All purpose)
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of nutmeg, or 1/2 level tsp (2.5 ml) prepared mustard
175 g (6 oz) mature English Cheddar cheese, grated
2 tbsp (30 ml) fresh breadcrumbs
3 Tbsp (40 g) butter
4 level tbsps (60 ml) plain flour (All purpose)
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of nutmeg, or 1/2 level tsp (2.5 ml) prepared mustard
175 g (6 oz) mature English Cheddar cheese, grated
2 tbsp (30 ml) fresh breadcrumbs
method
1. Cook the macaroni in a saucepan of fast boiling salted water for 10 minutes and drain well.
2. Meanwhile, melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then remove from the heat and add seasonings, 100 g (4 oz) cheese and the macaroni.
3. Pour into an ovenproof dish and sprinkle with the remaining cheese and breadcrumbs.
4. Place on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 20 minutes, until golden and bubbling, or brown under a very hot grill.
2. Meanwhile, melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then remove from the heat and add seasonings, 100 g (4 oz) cheese and the macaroni.
3. Pour into an ovenproof dish and sprinkle with the remaining cheese and breadcrumbs.
4. Place on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 20 minutes, until golden and bubbling, or brown under a very hot grill.
serving amount
serves 4
rate this recipe
8.5
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