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Macaroni and Cheese

updated

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Ingredients for 4 servings:

  • 60 g breadcrumbs
  • 300 g pasta (macaroni), short, cooked
  • 1 pinch(s) of cayenne pepper
  • 600 ml milk
  • 1 tsp mustard
  • 3 tbsp flour
  • 6 tbsp butter
  • 300 g Cheddar cheese, grated
  • 1 pinch of salt
  • 1 tbsp fat for the casserole dish

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

macaroni and cheese

Melt 4 tablespoons of butter in a saucepan, sprinkle with flour, and let it cook for 1 minute. Combine the mustard and milk and gradually stir into the roux, stirring constantly. Remove the pan from the heat, stir in 200g of Cheddar cheese, and season with salt and cayenne pepper. Mix the cooked macaroni with the sauce, transfer to a greased baking dish, and sprinkle with the remaining Cheddar cheese. Heat the remaining butter, stir in the breadcrumbs, and pour the mixture over the casserole. Bake in a preheated oven at 170°C for about 20 minutes until golden brown. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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