Thursday, 27 February 2014

Mac and Cheese Monday's

Macaroni Cheese is like your reliable best friend, always there to comfort you, cheer you up and brings a smile to your face. You can spice things up or keep it simple, hey it doesn't matter, you two, you go way back, you do what your mood takes you to do.


To me, mac and cheese takes me straight back to my childhood, it is one of those dish's that my mummy would make a lot and this her recipe (with a few additions). I love the molten cheese, the crispy cheesy pasta topping. Oh goodness it's just so good.

It all starts with a roux. A roux is the basis to a white sauce. Everyone should know how to make one. It is easy to make and once you have mastered it you are sorted for life. All it is melted butter and plain flour beaten together to form a dough like consistency.


When you have your roux, slowly add the milk and whisk until blended. It will start to thicken pretty quickly so keep stirring it to stop lumps forming. When it has thick but running consistency it's done. Boom. See it wasn't that hard. TIP: If you do get lumps forming whisk the hell out of it, that should sort it out. 

This basic sauce is the gateway to heaven. Ok well maybe not heaven but you are pretty damned close. you can add cheese to make a cheese sauce (for mac and cheese), a white sauce for a chicken and mushroom pie, creamy leeks, the options are up to you and your imagination.

To make the Blackett's version of macaroni cheese you will need:

2 heaped tablespoons plain flour
50g butter
400ml semi skimmed milk
salt/ pepper
1 tsp English Mustard
300g grated cheese
250g pasta
good handful chopped bacon (optional)
1 courgette (optional)

My mummy likes to top with tomatoes but mine called for courgette and bacon. You can add what ever you want.

First make your white sauce- as above.


Whilst your sauce is thickening, cook your pasta till just under cooked.

Fry off your bacon and roughly chop your courgette.



Once your sauce is at it's desired thickness, season and stir in two thirds of your grated cheese and mustard.



 Drain your pasta and then stir in the sauce, bacon and courgette.





Pour into a baking dish and sprinkle over the left over cheese.


Pop in a hot oven for 30 minutes and you will have a beautifully creamy, crispy, cheesy dish of happiness. ohhh yeh.



Just going to have a cheeky zooooom on that crunchy topping.


Ooofff, that really just makes my mouth melt.


Once you have finished drooling over the crispiness, break into the oooozzey cheesy pasta under neither.





This dish should feed four, but well Ted and I just couldn't resist not eating it all. It was that good. It is not the healthiest dish and I wouldn't recommend eating it every night but ya know every once in a while you deserve a little treat.

Enjoy xxx


2 comments:

  1. I've never had mac and cheese before, but this sounds absolutely incredible.

    ReplyDelete
    Replies
    1. Whaaaat? Oh my goodness Emma you are missing out! Please make it you wont be disappointed.

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