See Also: Low-Fat Macaroni and Cheese(recipes)
Macaroni cheese(recipes)
Macaroni and Cheese Pronto(recipes)
Enlightened Macaroni and Cheese(recipes)
Creamy Cheese and Macaroni(recipes)
Italian Three-Cheese Macaroni(recipes)
No-Fuss Macaroni & Cheese(recipes)
Zesty Macaroni & Cheese(recipes)
Macaroni cheese with bacon(recipes)
South-of-the-Border Macaroni & Cheese(recipes)

Macaroni cheese (recipes)





Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



250g/9oz macaroni 40g/1½oz butter40g/1½ plain flour600ml/1pint 1½fl oz milk250g/9oz grated cheddar 50g/2oz grated Parmesan



Method



1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.4. Meanwhile, preheat the grill to hot.5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.7. Sprinkle over the remaining cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.







Other ways:





Serves 4



Cooking and preparation

30 minutes preparation, 15-20 minutes cooking



Ingredients



700ml/1¼ pints milk

1 small onion, peeled and studded with 2 cloves

50g/2oz butter

50g/2oz flour

175g/6oz cheddar, grated

400g/14oz (dried weight) rigatoni or macaroni, cooked through but still firm (the pasta will cook further during baking)

4 baby leeks or 1 large leek

salt and freshly ground black pepper

50g/2oz parmesan, grated





Method

1. Preheat the oven to 220C/430F/Gas 7.



2. Place the milk with the studded onion into a small pan over a medium heat. Bring to the boil then switch off the heat, allowing the flavours to infuse into the milk.



3. In another pan melt the butter over a medium heat and, when foaming, add the flour. Stir well and cook for four minutes. The mixture will be quite thick to start with. Don't allow it to catch and burn.



4. Gradually add the onion-infused milk to the butter and flour mixture, stirring constantly, bringing the milk to the boil between each addition of milk. Keep adding the milk slowly until it's all used up.



5. The finished white sauce is called a bechamel sauce. Simmer the bechamel sauce for five minutes, until it has a rich, smooth consistency and is free from lumps.



6. Add the grated cheddar to the bechamel and stir again until melted and smooth. Turn off the heat. Once the cheese is added to the bechamel, don't allow it to boil or the cheese will become stringy.



7. Place the cooked macaroni into a large bowl. Slice the leeks finely, at an angle. (If using large leeks, use only the tender, white part.)



8. Add the sliced leeks to the bowl with the pasta and season, to taste, with salt and freshly ground black pepper.



9. Add the cheese sauce to the pasta and leeks and mix thoroughly.



10. Place the macaroni into a shallow ovenproof dish and sprinkle with the grated parmesan. Put it in the preheated oven to bake until golden brown on top, about 15 minutes.



11. Serve individual portions straight from the baking dish.





--------------------------------------------------------------------------------



Step by Step



Step 1

Preheat the oven to 220C/430F/Gas 7. Place the milk with the studded onion into a small pan over a medium heat. Bring to the boil then switch off heat, allowing the flavours to infuse into the milk.





Step 2

In another pan melt the butter over a medium heat and, when foaming, add the flour. Stir well and cook for four minutes. The mixture will be quite thick to start with. Don't allow it to catch and burn.





Step 3

Gradually add the onion-infused milk to the butter and flour mixture, stirring constantly, bringing the milk to the boil between each addition of milk. Keep adding the milk slowly until it's all used up.





Step 4

The finished white sauce is called a bechamel sauce. Simmer the bechamel sauce for five minutes, until it has a rich, smooth consistency and is free from lumps.





Step 5

Add the grated cheddar to the bechamel and stir again until melted and smooth. Turn off the heat. Once the cheese is added to the bechamel, don't allow it to boil or the cheese will become stringy.





Step 6

Place the cooked macaroni into a large bowl. Slice the leeks finely, at an angle. (If using large leeks, use only the tender, white part.)





Step 7

Add the sliced leeks to the bowl with the pasta and season, to taste, with salt and freshly ground black pepper.





Step 8

Add the cheese sauce to the pasta and leeks and mix thoroughly.





Step 9

Place the macaroni into a shallow ovenproof dish and sprinkle with the grated parmesan. Put it in the preheated oven to bake until golden brown on top, about 15 minutes.





Step 10

Serve individual portions straight from the baking dish.