Macaroni cheese
Creamy macaroni cheese with a crunchy top is a favourite here in the littleseed kitchen. Serve it with a fresh salad and garlic bread.
Ingredients
75g plain flour
500ml milk
150g grated cheddar cheese
Salt & pepper to season
300g dried macaroni
2 tablespoons parmesan cheese/gran padano or vegetarian alternative
1 slice of bread, turned into breadcrumbs
Method
Cook the macaroni according to the instructions of the packet. Drain and set aside.
To make the cheese sauce, put the rapeseed oil in a non-stick pan over a low heat, gradually mix in the flour. Remove from the heat and slowly stir in the milk, adding a little at a time.
Put the pan back on a gentle heat and stir continuously until the sauce thickens. Add the grated cheese and continue stirring over a low heat until the cheese melts into the sauce.
Season with salt and pepper.
Preheat the oven to 190C fan/170C/ Gas Mark 5.
Add the cooked macaroni to the pan of cheese sauce and combine until the macaroni is coated.
Transfer to the macaroni to your baking dish and then top with the breadcrumbs and parmesan.
Bake in the oven for 20 minutes until the topping is golden brown.
Prep Time
20 minutes
Cooking Time
20 minutes
Recipe Notes
You can add loads of different extras to pimp your macaroni cheese and make it even more delicious. Some of our favourites are bacon lardons, sauteed leeks, peas or cherry tomatoes.
