Friday, April 15, 2011

Mac and Cheese

This is one on my daughter's favourite dishes, if you not up for the extra pounds do not make this!!

Serves 6-8 people you can half the quantities for less people

Preheat oven 180 degrees

500g Macaroni pasta / penne pasta
500g Extra Mature Cheddar Cheese
200g Parmesan cheese
200g Gruyere/Swiss/Emmental or Gouda cheese
2 heaped tbl spoons plain flour
2 heaped tbl spoons butter
1lt milk
1 heaped teaspoon black or white pepper
1 teaspoon English mustard

In a large pot bring to boil enough water to boil pasta at least 3 lts. Boil pasta until cooked and not al dente, you want your pasta to be tender but not too soft.

In a medium to large pot melt butter and add flour and cook slowly till you see the colour of the flour become pale and fluffy.
Do not cook on a high heat this will burn the butter and flour.
Slowly add milk and stir quickly be careful of lumps forming, I suggest you use a bell whisk.
Slowly add cheese use half of all the cheese, add mustard, salt and pepper and simmer for 5 mins on a low heat stirring occasionally.

At this stage pasta should be ready, drain and rinse with cold water, pour white sauce over pasta sprinkle with remaining cheese and bake in a preheated oven for 30mins or until top is nice and golden brown, to add an extra crunch mix handful of bread crumbs into cheese to sprinkle the top.
Serve with a nice green salad yummy

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