Mama makes a fantastic Mac and Cheese which the kids have been asking for and as she isn't here, I had to do some research and deliver. The following recipe is from the Good Food website wich I have played with ever so slightly to get it to taste more like my mums. I made a double batch last week and the kids, their friends, my brother, the hubby and I finsihed it in a night!
50g baguette , cut into small chunks (I blended it in the blender to get finer crumbs)
2 tbsp butter , plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove , finely chopped
1 tsp English mustard powder ( I used a tablespoon of whole grain)
3 tbsp plain flour
500ml whole milk (half fat works just as well)
250g mature cheddar , grated ( I used a mixture of Gruyere and Cheddar)
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 (I just mixed the melted butter and crumbs together then popped them in the oven - watch them carefully). Bake for 6 mins until crisp, then set aside.
2.Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the 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 the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. 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.
We had it with a lettuce and cucumber salad...
Enjoy x
50g baguette , cut into small chunks (I blended it in the blender to get finer crumbs)
2 tbsp butter , plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove , finely chopped
1 tsp English mustard powder ( I used a tablespoon of whole grain)
3 tbsp plain flour
500ml whole milk (half fat works just as well)
250g mature cheddar , grated ( I used a mixture of Gruyere and Cheddar)
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 (I just mixed the melted butter and crumbs together then popped them in the oven - watch them carefully). Bake for 6 mins until crisp, then set aside.
2.Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the 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 the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. 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.
We had it with a lettuce and cucumber salad...
Enjoy x
mmmm. sounds nice, might have to try that one (or pop over next time you are making it evil LOL!)
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