Becky from Team DC has never before experienced the delicacy that is mac ‘n’ cheese, i know, i know… however, it is a staple in the DC house, an easy go to dish and there are always leftovers for the next day, it’s a win/win. Becky is now a convert of course…!
Makes: 4-6 SERVINGS prep time: 30 MINS cook time: 30 MINS total time: 1 HOUR
225gm macaroni pasta
35gm cup flour
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
345gm grated medium cheddar cheese
Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the pasta from sticking if it’s going to be awhile before you make the sauce)
Preheat the oven to 190c.
Over medium heat, melt the butter.
Add the flour, salt, mustard and pepper. Stir constantly over medium heat for about three minutes.
Stir in the milk.
Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
Remove from heat, and stir in 2/3 of the cheese, stirring until melted.
Pour the cheese sauce over the pasta and toss gently until all the pasta is covered.
Add half the pasta to a casserole dish.
Sprinkle on half the cheese you have left.
Add the rest of the pasta.
Sprinkle on the rest of the cheese.
Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top.
Serve and enjoy.
With thanks to Kitchentreaty.com for the recipe