I’ve been meaning to make macaroni and cheese for ages and on Thursday I finally got around to it. This is the first time I have ever made macaroni and cheese or a cheese sauce, and it didn’t end up as.. saucy.. as I was expecting, mostly because I used too much pasta and too little milk, but it still tasted really nice and for a first attempt I am very happy with it. I added mushrooms and kale in an attempt to add some health to the layers of carbs and fat (because kale makes everything healthy, right?) but you probably shouldn’t try and eat this every day or you will become humongous.
What you need: Spirally pasta (or actual macaroni), two and a half table spoons of flower, three quarters of a small pint of milk (I used semi skimmed), some butter, grated maturecheddar cheese, breadcrumbs, three mushrooms, a few handfuls of kale
Spices: Salt and pepper
1: Cook pasta as per cooking instructions, and heat some butter in a sauce pan
2: Add the flower and some salt and stir thoroughly until it is all mixed together
3: Add some milk, a small amount at a time, and stir with some more salt and pepper. Bring to boil, then simmer for 7-10 minutes
4: Add the grated cheese, again a bit at a time, and stir in. Leave for five minutes and prepare mushrooms/kale
5: When the sauce smells cheesy enough and all cheese is melted, stir in the vegetables and pasta
6: Add to a baking dish topped with extra cheese and breadcrumbs and leave for 20-25 minutes
7: Serve and enjoy!