Karen's Amazing Macaroni Cheese

My mum always used to make a simple dish of pasta & cheese sauce when we were young & it was honestly one of my most favourite meals … simple yet delicious! The marinade adds just the right amount of depth of flavour to this macaroni cheese recipe & the crispy garlic bread topping really is worth the extra little effort … the perfect combination!

Serves: 6

Cooking Time: 30 minutes

Ingredients

  • Small baguette (approximately 50g)
  • 2 tablespoons of melted butter
  • Good pinch of salt
  • 8 cloves of crushed garlic
  • 6 tablespoons melted butter
  • 350g macaroni
  • 1 tablespoon marinade
  • 3 tablespoons plain flour
  • 500ml whole milk
  • 300g grated extra mature cheddar
  • 50g grated parmesan

Method

Heat your oven to 180 degrees then tear the baguette randomly onto a baking sheet. Mix the crushed garlic with two tablespoons of butter & salt, drizzle the bread then bake for 6 minutes or until crisp & lightly golden, set aside.

Boil the pasta for 8 to 10 minutes until al dente (please try not to overcook), rinse well then drain. Melt 6 tablespoons of butter on a low heat in a pan then add the marinade & mix, then add the flour & stir briskly. Cook for a minute (don’t worry about how it looks at this stage) then gradually whisk in the milk until you have a lump free sauce, simmer for 5 minutes until thickened whisking constantly.

Take off the heat & stir in the mature cheddar & 25g of the grated Parmesan then stir in the pasta to the cheese sauce & transfer into an ovenproof dish (approximately 22cm x 22cm).

Scatter over the bread & the remaining parmesan then bake for 20 minutes until golden … amazing!

NOTES

You can use any small pasta for this dish

Method

Heat your oven to 180 degrees then tear the baguette randomly onto a baking sheet. Mix the crushed garlic with two tablespoons of melted butter & salt & drizzle over the bread, bake for 6 minutes or until crisp & lightly golden, set aside.

Boil the macaroni for 8 to 10 minutes until al dente (please try not to overcook), rinse well then drain. Melt 6 tablespoons of butter on a low heat in a pan then add the marinade & mix, then add the flour & stir briskly. Cook for a minute (don’t worry about how it looks at this stage) then gradually whisk in the milk until you have a lump free sauce, simmer for 5 minutes until thickened whisking constantly.

Take off the heat & stir in the mature cheddar & 25g of the grated Parmesan then stir in the pasta to the cheese sauce & transfer into an ovenproof dish (approximately 22cm x 22cm).

Scatter over the bread & the remaining parmesan then bake for 20 minutes until golden … so delicious!

NOTES

You can use any small pasta for this dish 

 

 

Ingredients

  • Small baguette (approximately 50g)
  • 2 tablespoons of melted butter
  • Good pinch of salt
  • 8 cloves of crushed garlic
  • 6 tablespoons melted butter
  • 350g macaroni
  • 1 tablespoon marinade
  • 3 tablespoons plain flour
  • 500ml whole milk
  • 300g grated extra mature cheddar
  • 50g grated parmesan

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