Monday, November 28, 2011
Not strictly macaroni as it uses Penne pasta, but this cheese sauce based recipe will serve four people comfortably. For two people reduce the amounts by half. You could use macaroni instead of the penne pasta. Like all of my recipes, this has been simplified so it can be made using the limited range of ingredients I have in the cupboard (e.g. plain flour instead of cornflour). The paprika and nutmeg I use is Asda’s own brand in little jars.
500g penne pasta (bag)
50g salted butter
200g cheddar cheese (you may prefer more, or less, cheese)
50g plain flour
500ml full cream milk (semi skimmed will work too)
½ tsp paprika
Pinch of freshly ground nutmeg
Freshly ground black pepper
Grate the cheese.
Measure out the other ingredients.
Put the serving bowls in a very low oven to heat them.
Put the pasta on at a low heat initially (accelerate or take off heat as required during the sauce making process).
Melt 50g butter in a large saucepan over a medium heat
Stir in 50g flour and cook for one minute, until it turns light brown in colour.
Let it cook for a short time, stirring all the time.
Gradually whisk in 500ml milk, reduce the heat and cook for 10 minutes, whisking constantly.
Once thickened, stir in ½ tsp paprika and a pinch of nutmeg.
Season with salt and pepper
Stir in the cheese, retaining some for sprinkling on the top.
Set aside to cook slightly.
Check that pasta is cooked.
Boil the pasta until aldente.
Add back into the pan and stir in the sauce.
Mix in half the sauce.
Serve in the bowls with a sprinking of cheese on the top