Advertisement

500g macaroni

60g unsalted butter

4 tablespoons of plain flour

1 pint of milk

1 teaspoon of English mustard

2 large handfuls of grated mature cheddar cheese (about 150g)

Salt

Pepper

preparation 2 mins • you cook for 16 mins • total time 38 mins

Serves 6

Watch a 30 second preview of my cook-along video below

Perfect for a large serving dish in the centre of the table, don't discount this meal as too simple - using a rich homemade cheese sauce with a touch of mustard makes a huge difference. This comforting recipe will have you returning for seconds... and thirds... just ensure you make plenty!

Large pan of salted boiling water for the macaroni

Medium saucepan to make the cheese sauce

1.5litre oven dish to bake the macaroni cheese

Spoon to stir

Colander

Advertisement

Advertisement

This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!

Slowly melt the butter in the medium saucepan. As it is melting pop the macaroni into the boiling water. Give the pasta a stir and boil for 11 mins - the sauce should be done at the same time so you can leave the pasta and get on.. Once the butter has melted, turn the heat off the medium pan and add 4 tablespoons of plain flour. Lift from the heat and stir to incorporate the flour into the butter. Put the pan back on a low heat and stir the mixture for 1 minute to cook out the flour.

Next add a small splash of milk and stir in. The flour and butter should come together into a ball on your spoon.

At this point add another dash of milk and repeat the process. Keep repeating, each time you should be able to add a little more milk as the mix loosens a little. This is the key with any sauce. Persevere until all the milk has been added and you have a nice thick, smooth sauce.

Check the macaroni now and if it's cooked, drain it and leave in the pan. If the macaroni needs another minute or 2 then move on to the next bit of the recipe and come back to drain it.

Remove the sauce from the heat and add a handful of cheese. Stir until melted and add in a teaspoon of English mustard. Finally add a pinch of salt and stir again.

Now is the time to drain the macaroni if it is still boiling. Put it back in the saucepan. Pour the cheese sauce onto the pasta then empty everything into your oven dish. Lastly sprinkle the remaining cheese on the top and bake in the oven for 20-25 minutes until golden on top.

I hope that you enjoy it.

Advertisement

All content © 2012 TheAmateurChef.co.uk - Privacy Policy