A simple no frills Mac and cheese dish that’s perfect for weekends or a supper time dish and a good addition to a get together, can be made in advance and served cold if you wish.
Just a tasty and easy food, there are many ways to make this dish including some healthier options.
I find macaroni and cheese the perfect dish for a quick treat after a hike, perhaps even packed up for the hike ahead or just a homely yummy supper.
When I make a batch of Mac and Cheese I like to go over the top and make extra so I can freeze individual portions, it comes in really handy on a hectic day.
Serve as you please with a salad or wonderful with a yummy ciabatta garlic bread if you’re not counting the calories! One of my favorite additions is a toasted slice of Home baked olive and tomato bread.
Equipment
A medium sized deep pie or casserole dish.
A large saucepan for boiling the pasta. Medium sized pan for the cheese sauce.
A steamer or pan for the broccoli.
A wooden spoon.
A Whisk.
Grater for the cheese.
Mac and Cheese Recipe – A Super Comfort Food
A simple no frills dish that’s perfect for weekends or a supper time dish and a good addition to a get together
8
servings30
minutes20
minutes220
kcalIngredients
3 Tablespoons of Plain Flour
2 Tablespoons of Butter
1 Clove of Garlic (or half a teaspoon of powdered garlic will suffice)
350 g of any kind of short pasta. My preference is the wholemeal shell type. (Conchiglie)
250 g Grated Mature Cheddar. My personal preference is a half fat version.
50 g Grated Parmesan Cheese. Or vegetarian alternative.
1 Large teaspoon of Wholegrain Mustard. You can use other types of mustard if you prefer.
500 ml whole milk
Pinch of salt and pepper.
Directions
- First preheat your oven to 180c/Gas mrk 6 /200c Fan Assisted.
- Boil the pasta on a steady heat until almost cooked then take off the stove and drain.
- To prepare the rich cheese sauce melt the butter in a pan and add the chopped clove of garlic along with the mustard and a pinch of salt and pepper cook gently for a minute.
- Add the flour, stirring continually cook for a further minute before slowly and gradually adding the pint of milk, or enough milk for the sauce consistency you prefer. I like to use a whisk whilst adding the milk to keep the sauce lump free.
- Simmer gently whilst whisking for another few minutes then stir in the cheese a little at a time with a wooden spoon, keep back enough grated cheese to sprinkle over the top of the dish.
- Into the deep casserole dish, put the pre-cooked pasta and pour over the tasty cheese sauce and turn it about until all is coated then top with a generous sprinkle of cheese.
- Bake for around 20 mins until the cheese topping melts to a light golden brown.
Serving suggestion; a salad and garlic ciabatta or a toasted slice of Olive and Tomato Specialty Bread work great together with this dish. Bon Appetite!
