Macaroni & Cheese is one of those feel good, comfort dinners that is a family favourite.
Think macaroni pasta, mixed with gorgeous cheese and topped with a rich bechamel / cheese sauce. Works as either a side dish, or the main meal served with a light salad.
This recipe is a drier version of a macaroni and cheese, with just enough cheese sauce to top the pasta. If you prefer a wetter consistency, increase the amount of cheese sauce you make.
What you’ll need:
50g butter (I often use olive oil in place of butter)
2 tablespoons plain flour
2 cups milk
3 cups grated cheese of your choice (gouda, maasdam, parmesan, cheddar)
1 teaspoon ground nutmeg
What you’ll need to do:
Pre heat the oven to 180 degrees, fan forced.
Cook the macaroni in a large pan of boiling, salted water according to the packet instructions. Don’t over cook the pasta here, as you’ll be finishing off the dish in the oven.
To make the bechamel / cheese sauce, melt the butter in a medium saucepan over medium-low heat, and add the flour and nutmeg. Stir for about 1 minute.
Gradually add the milk, stirring until smooth. Keep stirring gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes, stirring consistently.
Remove the sauce from the heat, add 1 cup of the grated cheese, and stir until melted and smooth.
Add the cooked macaroni pasta to a large oven proof dish, and mix 2 cups of the grated cheese through the macaroni.
Top the macaroni with the cheese sauce, and use a spoon to smooth the sauce over the top.
Pop it in the oven for 10 minutes until the top is lightly browned.