Mac and cheese is comfort food lovliness, isn’t it!
Perhaos the best thing about England’s rubbish weather is that we can eat most of the stodgy, warm wonders most of the year round. This recipe serves four; that’s dinner for two and lunch the next day sorted!
- 2 tbsp butter
- 350g macaroni
- 1 garlic clove, finely chopped
- 1 tsp English mustard
- 3 tbsp plain flour
- 500ml whole milk
- 300g mature cheddar (cheddar)
- 50g Parmesan
- Heat your oven to 180C
- Get your pasta boiling in a large pan of salted water. Meanwhile, melt the butter in a saucepan and bang in the garlic and mustard, cook for one minute, then stir in the flour. Cook the flower/mustard mix for a further minute, then gradually whisk in the milk until you have a lump-free sauce. Simmer this for five more minutes, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan into a cheesy gloopy mass.
- Stir the cooked pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish. Chuck over the rest of the parmesan and bang in the oven for 20 minutes until crisp on the top and golden.
- Eat it