MACARONI CHEESE

vegetarian & really easy to make

Macaroni cheese is a cheap classic as it’s very filling and simple to make.

 

Serves 2

  • 250g (8 oz) macaroni
  • 30g (1 oz) butter or margarine
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 30g (1 oz) flour
  • 300ml (½ pint) milk
  • 180g (6 oz) mature Cheddar, grated
  • 1 tablespoon wholegrain mustard
  • seasoning

Method

  1. Cook the pasta in plenty of boiling salted water until tender. Meanwhile, heat the butter in a saucepan and gently cook the onion and garlic for 5 minutes until softened.
  2. Stir the flour into the pan and blend into the butter and onions with a wooden spoon. Gradually beat in the milk to make a smooth sauce. If it does become lumpy, whisk it vigorously.
  3. Bring gently to the boil and add 125g (4 oz) of the cheese, and the mustard. Heat gently for a couple of minutes, until the cheese melts and season to taste.
  4. Drain the pasta and return to the pan. Pour in the sauce and mix well, then transfer to a heat proof dish, scatter over the remaining cheese and pop under a preheated grill for 5 minutes until golden and bubbling.