I remember the first time I almost made macaroni cheese. I was working in the Student Union at University and we had run out. My colleague said, “Make more”, but I didn’t know an easy macaroni cheese recipe. She said, “Just make a roux and add milk and cheese”. Needless to say, she made it and I watched.
It went on to be one of my favourite meals, and over the years I have adapted it and perfected it to be just right. However, I have friends to this day that don’t know how to make a roux, or say it always ends up lumpy! So I’ve decided to share with you my easy macaroni cheese recipe and break it down into really simple steps. Follow these instructions and you cannot go wrong!
(And by the way – a roux is just a mixture of flour and butter, that is then used to thicken sauces. It just sounds much more complicated than it is!)
Easy Macaroni Cheese Recipe
Serves 2 adults as a main, or a family of 4 as a side.
- 40g Butter or margarine
- 1 pint of semi skimmed Milk
- 40g Plain Flour
- 150g Grated Cheese (I use a mature cheddar)
- 150g Uncooked macaroni pasta
Pre heat your oven to 180 degrees.
1. Slowly melt the butter in a saucepan and then add the flour
2. Whisk the butter and flour together until it is combined. Let it cook for a minute like this, on a low heat. Now you have made a roux.
3. Add a small amount of milk to your roux. Around 100ml or less. Whisk it into your mixture.
4. This is the stage where you need to get out all of the lumps. Whisk the roux and 100ml of milk until it is smooth. If it becomes to thick to whisk easily add a little more milk. Do so carefully though, as too much milk and you will be unable to whisk the lumps out.
5. When you are sure you have no more lumps, gradually add the rest of the milk. Turn the heat up and let the mixture simmer for around 10 minutes. Then you will have made a basic white sauce.
6. Now is the time to put your macaroni on. Cook for about 10 minutes, or until al dente. (This means the pasta should still be a little tough in the centre, and not soft all the way through.) Just follow the pack instructions and then drain it when it is al dente.
7. When your basic white sauce has been simmering for around ten minutes, add 100g of grated cheese, and mix it into the sauce.
Now you have your cheese sauce and your macaroni pasta you need to add them to a buttered oven proof dish. I simply dip a piece of kitchen roll or baking paper into my butter or margarine, and then rub it over the dish. The dish should be big enough to hold at least 2 pints of water.
8. Add your macaroni pasta and sauce to the dish and stir it until all the pasta is covered in sauce.
9. Sprinkle the remaining 50g of grated cheese on top.
10. Cook in the preheated oven for 20 minutes.
11. Serve on it’s own, or as an accompaniment to salad or meat.
So there you have it. Really simple, step by step instructions on the best macaroni around!