Macaroni & Cheese is one recipe that you'll use over and over and get better at every time you cook it. This one is super easy and I don't car what other people say, it's by far the best recipe you'll find. And yes, it is my own personal recipe. Thanks for asking.
What you'll need:
- 1 packet of macaroni
- 500ml full cream milk
- 250g butter
- 4 tbl spoons flour
- 1 tbl spoon Old English mustard
- 1 block cheddar cheese
- 3 rashers bacon
- 1 tbl spoon oil
What to do:
In a big pot, bring half the pot of water to the boil with a pinch of salt and 1 tbl spoon of oil. Once the water is boiling, pour in half the packet of macaroni and put the lid on. Set a timer for 20 minutes. Now grate 3/4 of the block of cheese. Also put the oven on at 180 degrees.
While the pasta boils, put another pot on the stove and on a medium heat (4), melt half the butter. With a big whisk, start whisking the flour, one tablespoon at a time. Once all the flour has been added, keep whisking it and allow it to cook for about 3-4 minutes. Then slowly start adding the milk- but I mean, really slowly. If you chuck it all in at once the sauce will be lumpy and then everyone will hate you. Don't stop whisking until you've added enough milk to form a white sauce that is runny, but when you lift out the whisk, you should be able to make the first letter of your name with the dribbly mixture. Once it has reached that texture, take the pot off the heat and add half the block of cheese (grated). Now stir in the mustard. There should be no lumps in the mixture.
By now the pasta should be cooked. (It should be soft but not squishy) Take it off the heat and drain the water out. Mix it into the cheese sauce. Now pour the pasta & sauce into an oven safe dish (that means no plastic). Sprinkle the rest of the cheese over the top of the pasta and lay the three bacon rashers over the top. Place it in the oven for 15-20 minutes until the cheese is melted and the bacon is cooked.
Good luck not putting on 15 kilo's this winter.