Macaroni Cheese Recipe
Macaroni Cheese Recipe with Macaroni, Tomatoes, Cheese Sauce & Chedder, Parmesan or Gruyere.
INGREDIENTS
6 oz (150g) Macaroni
2 Tomatoes
Cheese Sauce
Grated Chedder, Parmesan or Gruyere
For the Cheese Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
Salt & Pepper
1 teaspoon Mustard or a dusting of Cayenne Pepper
1 oz (25g) or more of Grated Chedder, Parmesan or Gruyere
METHOD
Cook the Macaroni in boiling water and make the cheese sauce (see below). Chop one Tomato finely and add it to the Sauce. Transfer to a casserole dish. Stir in the cooked Macaroni. Slice the other Tomato and lay slices on the top. Sprinkle with Grated Cheese and cook in the oven at 350F / 180C / Mark 4 until the top is brown. Serves 2.
To make the Cheese Sauce: Melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk by degrees, stirring constantly. Add the Mustard or Cayenne and the Grated Cheese and blend well. Return to the heat and allow to thicken.
Based on the Macaroni Cheese recipe in:
Simple Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).