Best ever mac­a­roni cheese

Easy Cook - - EVERYDAY PIZZA -

Serves 4 Prep 10 mins Cook 40 mins 50g baguette, cut into small chunks 2 tbsp but­ter, plus 1 tbsp melted 350g spi­ral or other short pasta 1 gar­lic clove, finely chopped 1 tsp English mus­tard pow­der 3 tbsp plain flour 500ml whole milk 250g ma­ture ched­dar, grated 50g parme­san, or veg­e­tar­ian

al­ter­na­tive, grated

1 Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a bak­ing sheet, driz­zle with the melted but­ter and sea­son. Bake for 6 mins un­til crisp, then set aside.

2 Boil the pasta for 2 mins less than stated on the pack. Mean­while, melt re­main­ing but­ter in a saucepan. Add the gar­lic and mus­tard, cook for 1 min, then stir in the flour. Cook for 1 min more, then grad­u­ally whisk in the milk un­til you have a lump-free sauce. Sim­mer for 5 mins, whisk­ing con­stantly un­til thick­ened. Take off the heat, then stir in all the ched­dar and half the parme­san.

3 Stir pasta into the cheesy sauce, then tip into a large oven­proof dish. Scat­ter over the bread and re­main­ing parme­san, then bake for 20 mins un­til crisp and golden. Can be frozen be­fore bak­ing – de­frost thor­oughly be­fore cook­ing. PER SERV­ING 860 kcals, fat 42g, sat­u­rates 25g, carbs 88g, sug­ars 9g, fi­bre 3g, pro­tein 38g, salt 1.9g

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