I add some vegetables and pancetta to my macaroni cheese, you can add anything you like!
Recipe:
|
Ingredients |
Measure |
|
Macaroni Pasta |
500g |
|
Mature Cheddar Cheese (grated) |
350g |
|
Broccoli Spears |
1 pkt |
|
Cauliflower |
1 small |
|
Pancetta |
250g |
|
Cherry Tomatoes |
15 |
|
Butter |
50g |
|
Plain Flour |
2 tbsp |
|
Milk |
1 ltr |
Method:
1) Bring pasta to boil in a large pan of slightly salted water for 5 or 6 minutes. Preheat oven to 180°C.
2) Chop cauliflower florets and cook in a separate pan of slightly salted water. After 5 mins add the broccoli spears
3) Do not over cook the veg, you still want them quite firm
4) While the pasta and veg are cooking, make the cheese sauce
5) Melt butter in a pan, add flour to make a roux. Stir all the time to prevent it going lumpy or burning
6) Cook out roux for a few minutes to prevent a floury taste in the sauce
7) Slowly add milk, whisking gently all the time until the sauce thickens
8) Add grated cheese, stir to melt into sauce. Keep some for sprinkling on top
9) Drain pasta and veg when ready
10) Place veg in bottom of an oven dish
11) Pour some of the cheese sauce over the veg and add the remaining sauce to the pasta
12) Add the pasta and cheese sauce to the oven dish and level out
13) Sprinkle pancetta over the top, cut up cherry tomatoes and place on top
14) Finally sprinkle remaining cheese all over, grind over some black pepper if desired
15) Place in oven for 20-30 mins until the cheese is bubbling and browning
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