Baked mac and cheese

Bit of a chill in the air…Quick run for the comfort food!! And the best kind after chocolate has to involve pasta and cheese for me. This is such an easy dish to prepare and tastes delicious with a fresh tomato salad. The proportions below make more than enough for 3 greedy adults and one small child.

Ingredients

  • 350g macaroni (dry pasta weight)
  • Enough water to boil pasta
  • 1 pint semi skimmed milk
  • 1 small onion – chopped finely
  • 1 large dry bay leaf
  • 1 clove garlic minced
  • 50g butter
  • 3 tbs plain flour
  • 1/2tsp fresh grated nutmeg
  • 1/4 tsp Colman’s mustard
  • Salt and pepper to taste
  • 250g mature cheese
  • oil / butter to grease baking dish

Cooking:

  • Pre-heat oven to 200 degrees centigrade (or 180 degrees if fan oven, gas mark 5)
  • Boil pasta to al dente as per packet instructions and then drain
  • In a small pan, bring milk to the boil. Then take off heat and throw in the onion, garlic and bay leaf. Leave for at least half an hour to infuse the milk. Strain out so that you only have the milk for the sauce. Discard the onion, garlic and bay leaf.
  • In a sauce pan, melt the butter. Take off the heat and stir in the flour. Mix well so there are no lumps. For some reason, wooden spoons are best for this.
  • Put the butter/flour back on a low heat and cook for 20 seconds, stirring to stop it sticking to the pan.
  • Take off the heat and slowly add the milk, stirring all the time to avoid any lumps forming.
  • Put the butter/flour/milk back on the heat and cook until it thickens, stirring to stop it sticking to the pan.
  • Once it thickens, take it off the heat. Grate in the nutmeg, add the mustard and stir. Season to taste
  • Add 3/4 of the  cheese and stir. The sauce should be quite thick now. DO NOT put back on the heat as the cheese will separate in a horrid nasty way
  • Grease a large baking dish with butter or olive oil. Put in the pasta then cover well with the sauce. Mix it all up. Then sprinkle the remaining cheese on top
  • Cook on the middle shelf of your oven until the top is browned and sauce mix is bubbling.
  • Serve with garlic bread, a fresh salad with lots of tomatoes and a nice white wine.

P.S. Sorry about lack of picture. I managed to delete the one I had taken after we gobbled up the food 😦

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One thought on “Baked mac and cheese

  1. Pingback: Romanesco cauliflower cheese « Chili Paper Chains

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