Difference between revisions of "Macaroni and Cheese"

Revision as of 10:55, 12 May 2007

Macaroni and Cheese

Ingredients (not inc bechamel sauce)

• 3 rashers of back bacon, chopped, fried until crispy
• 1 onion, chopped. Sauteed in butter with ground pepper until translucent
• 200g Cheese - grated (edam and red leics works nicely)
• 1-2tsp mustard (english, not fancy)
• 1/4-1/2 tsp cayenne pepper
• Salt and pepper.
• Breadcrumbs (enough to cover your baking dish)
• Parmesan cheese (grated, mix with breadcrumbs)
• 2 bowlfulls (ish) of cooked pasta (either macaroni, twirls, or other similar shapes (shells and the like won't work) Drain and set aside.

Method

• Make Bechamel Sauce
• Add half of the Cheese (mostly edam, some RL) to the bechamel, stirring until combined, add all above ingredients (apart from pasta)
• Mix the pasta into the sauce and stir until combined. pour into baking dish.
• Cover with enough cheese to cover, then sprinkle breadcrumb mixture over, then cover with remaining cheese.
• Put under very hot grill until cheese is crisp and breathing.
• Eat.

Notes

Once cooled, cut into 2x2" sections using knife, these can be reheated in the microwave for 60 seconds on high