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Mac & Cheese
Tuesday, 18 May 2010 10:37 pm
400g dried macaroni pasta
50g butter
2 tblspn plain flour
500ml milk (lite or no fat is fine)
2-3 cups of grated mature cheese
3-4 rashers of shortcut bacon, diced
2 cups mushrooms, sliced
1/2 tblspn dijon mustard
1 pinch nutmeg
salt & pepper

Start a large pot of salted water boiling for the pasta
Gently saute the bacon & mushroom for 3-5 minutes until mushrooms are tender, remove to a dish
In the same pan as the bacon & mushroom gently melt the butter
Add flour in one go and stir with a wire whisky until combined
Cook gently for 1-2 minutes stirring constantly
Start the pasta cooking and stir occasionally to prevent it sticking
Add milk in approx.1/2 cup quantities at a time and whisk in vigorously after each addition. Should take about 30-45 seconds to get all the milk added.
Add the mustard then cook gently for 2-3 minutes stirring constantly.
Turn off the heat and stir in the cheese until melted
Add a pinch of fresh grated nutmeg and taste for salt & pepper
When pasta is cooked drain very well to clear as much water as possible
Pour the cheese sauce over pasta, add parsley, and stir to combine
Serve immediately.

Serves 4


Make the sauce as indicated
Undercook the pasta slightly so that it is still quite al dente
Mix pasta & sauce together in a deep baking dish
Sprinkle 1/2 cup of breadcrumbs & 1/2 cup of parmesan cheese over the top
Bake uncovered at 180c for 10-15 minutes until golden on top
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