Macaroni Cheese
An all American classic for a cheesy indulgent night in. Swap out the parmesan for a vegetarian hard cheese if you need an easy veggie win.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan. Cook the macaroni in a large saucepan of salted water for 8 minutes, until just al dente. Remember that it will cook again in the oven. Drain and rinse in cold water.
Step 2
Whilst the pasta is cooking make the cheese sauce. Melt half of the butter in a medium saucepan and stir in the flour. Cook the flour and the butter for a few minutes and stir until it forms a paste. Add the milk a little at a time and stir until you have a smooth mixture. Once all of the milk has been added, continue stirring for about 5 minutes, until the sauce thickens.
Step 3
Remove from the heat and add the English mustard, grated cheddar and two-thirds of the grated parmesan. Season to taste, then stir through the cooked macaroni and tip into a large baking dish.
Step 4
Melt the remaining butter in a saucepan and combine with the breadcrumbs and the remaining parmesan. Scatter the breadcrumb mixture over the macaroni cheese and cook for 20 minutes until golden and crispy on top.
- Ingredients
- Based on 4 servings
-
600ml Whole Milk 1x Sainsbury's British Whole Milk 1.13L (2 pint) -
40g Plain Flour 1x Sainsbury's Plain Flour 500g -
320g Macaroni 1x Sainsbury's Macaroni Pasta 500g -
100g Breadcrumbs 1x Sainsbury's Golden Breadcrumbs 230g -
60g Parmesan Cheese 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
2 tsp Mustard 1x Colman's Original English Mustard 100g -
80g Butter 1x Sainsbury's British Butter, Unsalted 250g -
200g Cheddar Cheese, grated 1x Sainsbury's British Mature Cheddar Cheese 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g