Used to have this at school all the time, didn’t like Macaroni Cheese much then, but love it now!
Ingredients
225g macaroni
40g butter
40g plain flour
half tsp English mustard powder
cayenne pepper
570ml milk
175g Grated Mature English Cheddar
1 tbsp breadcrumbs
Method
1. Cook the macaroni in salted boiling water as per the instructions on the packet. Drain the macaroni then set to one side. Meanwhile, pre-heat the grill to it’s highest setting.
2. In a pan, melt the butter then add flour, mustard and a pinch of cayenne pepper. Cook for 2 minutes. Remove the pan from the heat and stir the milk gradually into the mixture, making sure there are no lumps. Put the pan back on a mid heat and stir until the mixture thickens then simmer for a couple of minutes.
3. Remove the pan from the heat from heat. Stir the macaroni in with 1 tablespoon of cheese, season and put the mixture into a greased 1 litre ovenproof dish. Get the rest of the cheese and mic with the breadcrumbs, then sprinkle this over the macaroni.
4. Grill for 4 to 5 minutes until golden in colour – serve immediately.
Serves: 6
Preparation time: 5 mins
Cooking time: 30 mins
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Clear instructions and good recipe. I find that adding chopped onion (and bacon) to the cheese sauce makes it slightly more interesting. (1 large onion, chopped. 2 or 3 rashers of streaky or back bacon (depends on preference really), chopped. Fry the onion and bacon for a few minutes until softened. Then just stir into the cheese sauce with the macaroni.) I loved your Quesadillas recipe too; excellent party/sharing food.
The third step says “Remove the pan from the heat from heat.” Is that meant to be like that or do you have to do it?
Third step again, “mic” with the breadcrumbs???
This recipe is awesome. Roger – what are you talking about?