Top 50 recipes › No. 26
Top recipes · No. 26Macaroni and cheese
Macaroni in a creamy cheddar sauce, either served straight from the pot or baked with a crunchy top.
Ingredients
- 1 lb (450 g) elbow macaroni
- 4 tbsp butter
- ¼ cup (30 g) flour
- 3 cups (720 ml) milk
- 1 tsp mustard powder
- 3 cups (300 g) shredded sharp cheddar
- Salt and pepper
- Optional top: ½ cup (30 g) breadcrumbs mixed with 1 tbsp melted butter
Method
- Cook the macaroni 2 minutes less than the packet says and drain.
- Melt the butter, stir in the flour for 1 minute, then whisk in the milk gradually.
- Simmer, stirring, until thick, about 5 minutes. Off the heat, stir in the mustard powder and cheese until melted. Season.
- Stir in the macaroni and serve, or
- pour into a baking dish, top with the buttered breadcrumbs and bake at 375°F (190°C) for 20 minutes until bubbling and golden.
Tip: Grate your own cheese: pre-shredded cheese has starch that can make the sauce grainy.
Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.
Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.
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