Monday, 18 April 2011

Macaroni Cheese

Bless all those who study & simply want comfort food! Many years ago when our teen'un was a little'un, when poorly it was either Tomato Soup or Macaroni Cheese to eat, absolutely nothing else. Perhaps studying for A levels brings out the same symptoms as illness :) Today, the solemn request for lunch was could she please just have macaroni cheese.  The heartening comforting macaroni cheese, the plea in almost from the same pale skin, the same voice of the weary child ;)  Aw, I could imagine, could understand the needs fro some pleasures as today was the most glorious day, beautiful warm sunshine & endless blue skies. A day perfect for play! A day perfect to drive to the coast, or a trip to London, or a walk & picnic anything other than holed up face buried deep in study books. So as macaroni cheese is an absolute doddle to make, it was actually a pleasure to make knowing its ease & simplicity would bring a sense of comfort and be very filling too without much distraction caused.
This is the most basic recipe to satisfy when the taste buds fancy something more quick, simple but tasty. Preferring stronger flavours I have in the past made it for myself with a creamy blue divine Dolcellate cheese, a dash of sweet chilli dipping sauce & it was absolutely delicious served with lots of juicy sweet fresh plum tomatoes.

Dried Macaroni
Plain Flour
Mature Cheddar
Mustard Powder

  • In a saucepan add a huge knob of butter and a handful of plain flour
  • Over a low heat melt the butter & mix the flour to make a thick paste
  • Cook out the mix for about 5 mins until you have bubbles appearing, (this is cooking out the flavour of the flour)
  • Add some of the milk, little by little stirring constantly. Removing any of the lumps until perfectly smooth.
  • Using a spoon or a whisk add the remainder of the milk little by little until you have a thick creamy sauce which coats the wooden spoon or drips from the whisk.
  • Grate the chunk of cheddar cheese into the bowl
  • Empty a cupful of Macaroni into a saucepan, add a large pinch of salt. Rinse the macaroni under cold running water. Boil enough water to cover the pasta.
  • Whisk the white sauce & keep warm ready to add the grated cheese
  • While the sauce is on the low flame to keep warm, add the grated cheese & a large pinch of Colmans Mustard Powder stir until all cheese is fully melted into the sauce & you have a lovely shiny smooth cheese sauce. Thick enough to coat the spoon.
Mustard Powder

  • Once the water is boiled, pour the boiling water onto the pasta, add saucepan onto the burner. Bring back to the boil then cook for about 8 minutes, until al-dente (slightly firm not too soft)
  • When pasta is cooked, its a much paler colour than the uncooked pasta so do be aware of the colour change as over cooked, much whiter,  pasta is vile!. Drain off the boiling water through a colander then add the cooked hot pasta into the cheese sauce. 
  • Fold & coat the pasta fully with the cheese sauce. Serve immediately.
  • Mmmmmmmm ENJOY!!

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