Macaroni and cheese
- Preparation time:
- 30 mins
- Cooking time:
- 30 mins
- Serves:
- 4 - 6
The only recipe you'll ever need for this comfort food classic!
75g butter
6 short-cut bacon rashers (175g), chopped
1 small onion, finely chopped
2 cloves garlic, crushed
1 cup plain flour
1 litre (4 cups) hot milk
3 cups grated sharp cheddar cheese
1 tsp mild English mustard
2 cups finely grated parmesan
Salt and pepper, to taste
¼ cup dried breadcrumbs
Dried bay leaves, to garnish
Ingredients
375g macaroni75g butter
6 short-cut bacon rashers (175g), chopped
1 small onion, finely chopped
2 cloves garlic, crushed
1 cup plain flour
1 litre (4 cups) hot milk
3 cups grated sharp cheddar cheese
1 tsp mild English mustard
2 cups finely grated parmesan
Salt and pepper, to taste
¼ cup dried breadcrumbs
Dried bay leaves, to garnish
Method
1 Cook pasta in boiling, salted water until tender. Drain well.
2 Melt 25g of the butter in a large saucepan over a medium heat. Add bacon. Cook, stirring occasionally, until crisp. Add onion and garlic. Cook, stirring occasionally, until soft. Remove. Wipe pan clean.3 Melt remaining butter in same saucepan until foamy. Add flour. Cook, stirring, for 3 minutes, or until golden brown. Gradually add hot milk, stirring until sauce is boiling and thickened. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in cheddar, mustard and 1¾ cups of parmesan. Season with salt and pepper.
4 Add pasta and bacon mixture to sauce. Stir to combine. Pour into a lightly greased 10-cup capacity ovenproof dish. Sprinkle with combined breadcrumbs and remaining parmesan.
5 Cook in a moderate oven (180C) for 25 minutes, or until cheese is melted and golden brown.
6 Serve garnished with dried bay leaves.
New Idea Food Director Barb Northwood says:
Lovely and simple, this dish is real comfort food. I use full cream milk to make the sauce and grate my own parmesan for a taste sensation. For a vegetarian option, simply omit the bacon. This dish is easy enough for a family weeknight meal, or cook it in individual dishes and serve to friends.Notes
Tip: Hot milk ensures a smooth, creamy sauce. If you prefer, use a whisk instead of a spoon. If sauce turns lumpy, push it through a sieve.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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