Macaroni Cheese
Cheese Sauce
- 25 g butter
- 2 tbsp flour
- ½ tsp salt
- pinch cayenne and nutmeg
- 500 ml milk
- 250 g tasty cheese, grated
- ¼ cup cream or blue milk
Topping
- 50 g butter
- 1 cup fresh white breadcrumbs
Pasta
- 1 ½ cups macaroni
Fist make a white sauce. Melt the 25g butter in a medium-sized saucepan and stir in the flour, salt, cayenne and nutmeg. Cook gently for a minute. With the saucepan still over a gentle heat, pour in the milk gradually, whisking with a wire whisk all the time to prevent lumps from forming. When the sauce is smooth leave to simmer for 10 minutes, stirring occasionally. Then remove from heat and stir in the grated cheese. keep warm over a low heat. Melt the 50g butter in a frying pan and fry the breadcrumbs until they are golden brown . Set aside. Bring to the boil a large saucepan of water. Drop in the macaroni, stir from the bottom and boil for 10 minutes. Drain thoroughly and add to the cheese sauce. Stir gently and add the cream or top milk, pour into a baking dish. Sprinkle the browned crumbs on top and slide under a medium hot grill for 5 minutes, until the sauce is bubbling hot.