Mac and Cheese

Mac and Cheese Largeweb

Serves 2 adults and 2 little heros

Mac and cheese is known all over the world. How can it be better than your mum’s from childhood? Well, let’s be honest, it can’t, its ya mum’s cooking but hey. I like to add variations like putting in anchovies and bacon plus lots of soft herbs like parsley, tarragon and chives. Serve it with a fresh garden leaf salad. The next day if there’s any leftover I like it in a jaffle with some extra cheese and red sauce.

Ingredients: 

Bold = available at Hams and Bacon

FOR THE PASTA:

250g Calamarata pasta


FOR THE WHITE SAUCE:

65g butter

45g plain flour

450ml full fat milk

80g hard style mozzarella, grated

30g parmesan, grated

the juice of ½ a lemon

½ tsp cayenne pepper

pinch nutmeg

salt and pepper to taste

Method:

 

FOR THE PASTA:

1. Place a large pot of water onto the boil, add the pasta and cook for 12-14 minutes, then strain.

2. Pre-heat the oven to 230°C.

 

FOR THE WHITE SAUCE:

1. Place a medium-sized pot onto a medium heat and melt the butter. Add the flour and using a wooden spoon, beat together for 2-3 minutes to cook the flour. Slowly add the milk 100ml at a time until it is all fully incorporated, making sure you have no lumps.

2. Gently fold in the cheeses, lemon juice, cayenne and nutmeg.

 

TO ASSEMBLE:

1. Add your strained pasta to the sauce and mix thoroughly. Check your seasoning, adjusting to your taste.

2. Place the mac and cheese mix into an ovenware dish and bake for 20 minutes. Turn down the heat and bake for a further 10-15 minutes until fully warmed and brown on top. Serve warm.