Intro: My Mac 'n' Cheese
I think my take on macaroni cheese is so much better than the ready made sort. Doesn't take a lot of effort either.
Step 1: Ingredients
500ml whole milk
200g grated cheddar
50g grated parmesan
few tbsps breadcrumbs
1 tsp dijon mustard
3 tbsp flour
1 tbsp butter
3 cloves garlic
Step 2: Make the Sauce
Before you start making the sauce, put the macaroni in a large pan, add boiling water and boil until al dente.
While the pasta is cooking, you need to make a bechamel sauce.
Measure the milk into a microwavable jug and warm the milk up in the microwave for 2 minutes.
Then melt the butter in a large saucepan and add the chopped garlic.
Fry for a few minutes to soften the garlic.
Add the mustard and stir well.
Add the flour and stir until a soft dough like paste forms.
Gradually add the warm milk and beat like mad after each addition.
Keep stirring and beating (with a whisk if necessary) until you have a thick sauce. (With hopefully no lumps)
Step 3: Getting Cheesy
Add the cheddar and half of the parmesan to the bechamel sauce.
Drain the pasta.
When the cheese has melted, add the pasta and stir well.
Step 4: Give It Some Crunch
Transfer the pasta and sauce to a large ovenproof dish.
Sprinkle the top with breadcrumbs and the remaining grated parmesan cheese.
Bake in the oven for 20 mins at 200 degrees celsius.
Step 5: Serve!
This will be very hot, so you may want to let it stand for a few minutes before dishing up.
Serve on it's own or with a few vegetables.
This should serve 4-6 people depending on whether anyone has second helpings!