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.
- 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.
- 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!!