|This recipe is liked by 4 person(s).|
Nb persons: 4
|By Gail Richards From This Little Farmer Went To Market Preparation time: less than 30 mins|
|Cooking time, 10 to 30 mins|
|Serves 4 A quick family dinner that everyone will love, this macaroni cheese can also be made with vegetarian cheese. Ingredients|
|40g/1˝ plain flour|
|600ml/1pint||1˝fl oz milk|
Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
Meanwhile, preheat the grill to hot.
Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.
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