Training to be a nurse in Glasgow back in the 80’s was a busy time for
Mo, but she struck gold with this hearty macaroni cheese recipe.
This quick and easy to make high-carb meal proved
very popular when her student friends came for dinner.
Her top tip for creating the best macaroni cheese on the
planet is simply to use plenty of cheese!
Serves: 4. Preparation: 10 minutes. Cooking: 15-40 minutes.
Ingredients:
- 225g short-cut macaroni
- Salt and pepper
- 65g butter or margarine
- 65g plain flour
- 900ml milk
- 250g mature cheddar cheese (grated)
- Optional: ½ tablespoon of mustard.
- Garnish: cherry tomatoes and parsley.
- Accompaniments: garlic bread or beetroot.
1 Cook the macaroni in boiling water for approximately 10 minutes
until tender and then drain well.
2 Meanwhile, melt the butter in a saucepan, stir in the
flour and cook gently for 1 minute. Remove from the heat and gradually stir in
the milk. Bring to the boil and cook, stirring, until the sauce thickens.
3 Remove from the heat, and add the salt, pepper and
mustard, most of the cheese and the macaroni. Pour into an ovenproof dish.
4 Sprinkle with the remaining cheese and then brown under a
hot grill. Alternatively, place in the oven and bake at 200c (mark 6) for 25-30
minutes until golden and bubbling.
5 Serve immediately and garnish with parsley and cherry
tomatoes and add accompaniment.
To vary the recipe why not try adding bacon or smoked sausage,
a selection of cheese or vegetables such as onions, peppers, celery or broccoli.
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