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Ingredients

Method

  • STEP 1

    Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.

  • STEP 2

    Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.

  • STEP 3

    Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon – it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.

  • STEP 4

    Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.

  • STEP 5

    EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

RECIPE TIPS
CARBONARA

For a smoky kick, add a little cooked chopped smoked bacon or

pancetta to the sauce.

THE WHITE SAUCE IS TOO THICK

If the sauce

is too thick, simply add a little more milk

or water to help loosen it. Remember, the

addition of cheese and hot macaroni will

thicken the sauce further.

TRY SOME NEW FLAVOURS

Macaroni cheese is a very versatile dish –

you can add extra flavours you love or

use up leftover ingredients.

SPECIAL CHEESE

Add some of your

favourite cheese to the sauce instead of

the cheddar. Blue cheese works really

well, especially a creamy Gorgonzola, or try using some nutty-tasting Gruyère.

THE MACARONI STICKS TOGETHER

Keep

running water over the macaroni and

break the pieces apart with your fingers.

Ideally, time the macaroni so that it is

cooked at the same time as you finish

the cheese sauce, then mix the two

together straight away.

CREAMY VEG

Gently fry some leeks and

mushrooms in a little butter, then stir into

the pasta along with sauce. Top with a

layer of thinly sliced tomatoes instead of

using Parmesan and breadcrumbs.

Goes well with

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A star rating of 4.2 out of 5.110 ratings
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