اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
The last time I made macaroni cheese was for my little sister’s birthday because she loves it. She won’t eat any other pasta (because she is rather strange like that), but macaroni cheese is one of her top favourite dishes. I like to keep my macaroni cheese recipe simple and basic. I only use cheddar cheese because who has like a wide variety of cheeses readily available anyway. It just seems rather inconvenient. You could add some vegetables in to the pasta and make it healthier and better for the kids, but I have never actually done that. I am healthy though, trust me.
Technically a roux is supposed to be equal parts butter and flour but every time I have used that ratio, I have never liked the sauce and it ends up being way to floury and I hate the taste of flour. This ratio has worked out the best for me and I have always ended up with a cheesy sauce that tastes delicious. One thing I have to make clear is that do not be tempted to increase the heat. The sauce should be cooked on a low heat the whole time and this will help to prevent lumps. I have warned you! Trust me, my arms have had a proper exercise every time I made macaroni cheese.
The quantity of macaroni cheese this makes is actually quite a lot, so you would need quite a large baking dish (or just use two smaller ones obviously). When you bake the mac and cheese make sure you put it near the top of the oven. If you put near the bottom of the oven or the middle of the oven the cheese won’t brown properly and will just end up overcooking the pasta dish. Don’t blame me if that happens.
This macaroni cheese recipe is the comfort food loved by all.
Macaroni cheese, otherwise known as mac n cheese in the US, is a sure family favourite, loved by both children and adults. This baked mac and cheese recipe uses a sharp cheddar cheese that is melted into a rich and creamy cheese sauce for the ultimate cheesy deliciousness. This macaroni cheese recipe is the perfect comfort food and a delicious dinner recipe. Serve with a quick salad for an easy vegetarian dinner for all those busy weeknights.
- For Pasta:
- 500g Elbow Pasta
- 2L Water
- 1 tsp Salt
- For Cheese Sauce:
- 100g Butter
- 50g Plain Flour
- 1L Hot Milk
- 1 tsp Salt
- ½ tsp Black Pepper
- 300g Cheddar Cheese
- Add the pasta to a large pot of salted water
- Cook the pasta until al dente then drain the pasta
- In a pan melt the butter on low heat
- Add the flour and whisk on low heat for 5-10 minutes
- Add the milk gradually and whisk until smooth
- Cook for 5-10 minutes until the sauce has thickened
- Add 200g of the cheese into the sauce and stir until melted
- Add the salt and pepper then mix until combined
- Add the pasta then stir
- Transfer to baking dish and top with the remaining cheese
- Bake near the top of a preheated oven at 200°C/180°F/gas mark 6 in the middle of the oven for 20 minutes
- Your macaroni cheese is ready!