An ideal meal to serve to children
1 tablespoon of butter
350g of macaroni pasta Medium onion, diced
1 heaped tablespoon of plain flour
Approx 1 pint of full cream milk
6oz Cheddar cheese, grated
3 rashers of bacon
Salt and pepper
START BY COOKING the pasta according to the instructions on the packet. Once it’s cooked, drain and rinse in boiling water to remove starch then keep it warm in the pan with the lid on. Dice an onion very finely and fry it in a saucepan with a tablespoon of olive oil for a just few minutes until tender. Don’t let it brown otherwise the sauce may discolour.
Add diced bacon and cook through for a few minutes. To make the sauce, add the butter to the bacon pan and melt it. Stir in a heaped tablespoon of plain flour to the melted butter.
Turn off the heat and using a spring whisk, gradually stir in a little full cream milk, whisking to prevent the sauce going lumpy. Continue until you get a thick, but still pourable, sauce. Taste and season with salt and pepper. Add the cheese to the sauce over a very low heat until the cheese has melted and the sauce is simmering.
Pour in a good drizzle of olive oil onto the cooked pasta and give it a good stir then add the pasta to the sauce. Allow it to simmer for a few minutes to make sure the pasta is hot. Serve with tomato slices and a basil salad dressed with a splash of olive oil and crushed garlic topping. Martha won’t eat this as she doesn’t like tomatoes but second helpings of my macaroni cheese go down well.
How did mine fare? I beat Mrs Paddy in the pasta stakes.