Macaroni cheese
2
Ingredients
125g macaroni
20g butter
20g plain flour
300ml milk
150g cheddar, grated
1 teaspoon English mustard
1 – 2 teaspoons vegetable stock powder
white pepper, to season
Bring a large saucepan of salted water to the boil. Add the macaroni and stir to separate. Turn down the heat and simmer for 8–10 minutes. Drain through a colander and set aside.
Melt the butter over a medium heat in a large saucepan. Stir in the flour and stir to form a roux. Continue stirring over the heat for a minute.
Gradually stir in the milk, a little at a time. Turn the heat down to low and simmer for 10–15 minutes stirring occasionally.
Stir in the English mustard, stock powder and white pepper.
Remove the sauce from the hob, add 125g of the cheddar and stir until it is combined.
Stir the macaroni into the sauce. Check the seasoning. Pour into a deep ovenproof dish.
Sprinkle over the remaining cheddar and place the dish under a hot grill. Cook until the cheese is browned and bubbling.
To prepare this dish to eat later, follow the instructions as far as pouring into the ovenproof dish. Leave to cool then store in the fridge until needed. Eat within three days or store in the freezer for up to 6 months. When ready to reheat, sprinkle the top with grated cheese and heat in an oven at 180°C (160°C fan oven) for 20 minutes – 30 minutes until piping hot.