175g macaroni
40g butter
40g plain flour
½tsp English mustard powder
Pinch cayenne pepper
600ml semi-skimmed milk
175g Lancashire or Mature English Cheddar, grated
1tbsp fresh breadcrumbs
HOW TO MAKE:
Cook the macaroni in boiling salted water according to the packet instructions. Drain, set aside and preheat the grill to highest setting.
Melt the butter in a pan, add flour, mustard and cayenne pepper, and cook for 2 minutes. Remove from heat and stir in milk gradually, beating out lumps. Return to the hob and stir over a medium heat until it thickens. Simmer for 2 minutes, stirring all the time.
Remove from heat. Stir in the macaroni and all but 1tbsp cheese, season and pile into a greased 1.1-litre ovenproof dish. Mix the reserved cheese with breadcrumbs and sprinkle over the macaroni. Grill for 4-5 minutes until golden
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