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Macaroni Cheese

  • 225 grams macaroni
  • 40 grams butter
  • 40 grams plain flour
  • 1/2 teaspoon mustard powder
  • 600 milliliters milk
  • 175 grams cheddar cheese; grated
  • salt and freshly ground pepper
  • parsley; to garnish

Yield: 4 servings. Cook macaroni in boiling water until tender, about 7-10 minutes. Meanwhile, melt the butter in a saucepan, add the flour and mustard and cook slowly for 2 minutes. Stir often and do not allow the mixture to brown. Gradually blend in the milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat. Stir in 100 g cheese. Season to taste. Drain macaroni, add to sauce and mix. Transfer to a 1.1 litre greased flameproof dish. Sprinkle remaining cheese on top and brown under a hot grill. Garnish with parsley. Note: If macaroni cheese is prepared in advance, re-heat at 200 C / 400 F / Gas 6 for 25 minutes or microwave on medium (50%) for about 15 minutes. VARIATIONS Macaroni Cheese with Bacon Follow recipe and method for macaroni cheese. Add 100g chopped and lightly fried bacon to the sauce with the macaroni. Macaroni Broccoli Cheese Follow recipe and method for macaroni cheese. Add 225g lightly cooked and drained broccoli florets to the sauce with the macaroni.

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