Macaroni and cheese

A recipe from finding flavour in solitude

Ingredients

  • 260g pasta (macaroni type)

  • 40g butter

  • 40g plain flour

  • 600ml milk

  • 240g grated cheddar cheese

Prepare

10 minutes

Cook

40 minutes

Serves

4

Dietary

Egg-free

Nut-free

Method

Cook the Pasta:

  1. Bring a large saucepan of salted water to a boil.

  2. Add the macaroni and cook for 8–10 minutes, stirring occasionally, until al dente.

  3. Drain well and set aside.

    Make the Roux:

  4. In a medium saucepan, melt the butter over medium heat.

  5. Add the plain flour and stir constantly to form a roux. Cook for 1–2 minutes until it turns slightly golden.

    Add the Milk:

  6. Gradually whisk the milk into the roux, a little at a time, to avoid lumps.

  7. Keep whisking until the sauce thickens and becomes smooth.

    Preheat the Grill:

  8. While the sauce is thickening, preheat the grill to medium.

    Make the Cheese Sauce:

  9. Remove the sauce from the heat and stir in half of the grated cheddar.

  10. Mix until the cheese is fully melted and incorporated into the sauce.

    Combine Pasta and Sauce:

  11. Add the cooked macaroni to the cheese sauce.

  12. Stir until the pasta is evenly coated.

    Prepare for Grilling:

  13. Transfer the macaroni and cheese mixture to a deep ovenproof dish.

  14. Sprinkle the remaining cheese evenly over the top.

    Grill to Perfection:

  15. Place the dish on a baking tray and position it under the preheated grill.

  16. Cook for 5–8 minutes, or until the cheese topping is golden brown and bubbling.

    Serve:

  17. Carefully remove the dish from the grill and let it cool for a minute before serving.

This creamy, cheesy dish is perfect on its own or as a side to complement a hearty meal