Why is it that a crispy, brown cheese topping is so tempting that it makes your mouth water just remembering the taste and what a fantastic complement to offset the smooth, creamy texture of the underlying sauce. All that dairy goodness combined with pasta carbohydrates into a really tasty and nutritional dish. To make this traditional dish even more filling and appealing to children add some hard boiled eggs to the mix, it certainly made it a winner in our home.
Ingredients Serves 4
10 grams Butter
10 grams Flour
15 fl oz Milk
400 grams grated cheddar cheese
Salt and Pepper
250 grams Macaroni
4 Hard-boiled eggs (optional)
Bring to the boil a pan of water with a teaspoon of salt. Add the macaroni and boil for 15 minutes, or until soft. Strain and leave to one side. Shell the hard boiled eggs and cut into pieces.
Heat the butter gently in a saucepan, then sprinkle in the plain flour and stir to mix and heat through. Remove pan from heat and add four tablespoons of milk, stir into butter mix and then put back onto heat, stirring all the time as it heats through and thickens. Continue to repeat this until all of the milk has been used and the sauce is of a fairly runny consistency.
Then add three quarters of the grated cheese and stir until the cheese has melted into the sauce. Remove from the heat and fold in carefully the macaroni and finally the egg.
Tip into an oven proof dish and sprinkle the remaining cheese over the top. Place in a preheated oven, 350F, for 30 minutes or under a hot grill until the cheese browns on the surface. Serve with mashed potatoes and peas or eat just as it comes, a tasty nutritional meal.