Macaroni Cheese - Pasta
A white sauce can be turned in to a cheese, herb, mustard, leek, mushroom, onion etc. sauce. For a parsley sauce just stir in 2 tablespoon of chopped parsley at the end. For an Cashel blue sauce just stir in 60g of crumbled blue cheese. For a mustard sauce simply stir in 1 tablespoon of course grain mustard in at the end.
Preparation time: 10 minutes Quantity: Serves 5 - 6 Cooking time: 30 minutes or so
Ingredients
1 lb. / 450g dried pasta - macaroni
1 teaspoon olive oil
pinch salt
1 pint milk
2 oz / 60g butter
2 oz / 60g plain flour
(op) tip tsp mustard
(op) 1 clove garlic
(op) 1/2 diced onion
touch of ground nutmeg
seasoning
4 oz / 110g any cheddar cheese - grated
Method
- Bring a big pan of water to the boil
with the salt and oil
- When rapidly boiling add the pasta and stir round
- Boil for 8 - 9 minutes
- Drain when cooked
- Meanwhile make the white sauce
All in one white sauce method -
- Add everything in a saucepan
- Simmer for 10 - 12 minutes stirring occasionally
- Stir till thickened
- Liquidize or pass through a sieve
- Stir in half of the grated cheese
- Season to taste
- Stir the pasta in to the sauce
- Spoon in to an ovenproof dish
- Sprinkle on the remaining grated cheese
- Bake in a preheated oven gas 6-7 / 200 -220*c for 20 - 30 minutes until golden