Recipe For Baked Macaroni And Cheese

Recipe For Baked Macaroni And Cheese

Recipe For Baked Macaroni And Cheese. I’m going to show you one of my all-time family favorite recipes. It’s homemade macaroni cheese. It’s in my new book. It’s a great recipe that’s simple. It’s delicious. Everybody loves it. You’ve got all the little crispy crunchy bits and then you’ve got the gooey, gooey creamy bits inside. It’s so cheesy. Don’t worry if you’ve never made it before. If you’ve never cooked anything before. I’m gonna show you every step of the way. So keep calm and let’s get started. First we need a kilo of macaroni pasta. Now I’m using macaroni but that’s just because that’s what I like, but if you haven’t got macaroni or you can’t find macaroni, don’t worry. If you’ve got some twists in one-side of the cupboard, some bows in the other side.

Mix them together as long as it’s a kilo you’re good to go. So gonna put this in a pan with some boiling salted water. In we go. We’ll give it a little stir, just so the pasta doesn’t stick together. And we want to boil that for about seven to ten minutes. We don’t want to cook it all the way through, because it’s gonna go in the oven and carry on cooking. Okay so the pasta is in, and now I’ve got a nice medium-sized pan, just over a medium heat, and to this gonna add 100 grams of unsalted butter. And plop it in. We’re going to make a white sauce. Otherwise known as a chameleon sauce. I know it sounds really posh, but don’t worry. My Mum taught me how to make this when I was about eight or nine. It’s the most easiest sauce and you can use it for so many different things. You can use it for lasagna, you can use it for cauliflower cheese, you can use it as a base for your fish pie sauce.

While the butter’s melting I’m going to weigh 100 grams of plain all-purpose flour and that goes straight into the butter, and we want to stir it for a few seconds. Just to take the rawness off of the flour it doesn’t taste like flour when you eat it. Now we’re going to add some milk. I’ve got liters of milk here, but we might not use it all. So we’ll just put a little bit in for now.

Stir that in and then once this starts to thicken, come and have a look at this. See. So it almost looks like a dough. You’re probably thinking oh my god, that’s not sauce. It will be. Swap from a wooden spoon to a whisk, and bit more milk. Whisk it in over the heat. No matter how hard you try, you will splash this on your cooker. There’s no avoiding it. Sometimes you’ve got to make a mess. In with some more milk. We add the milk gradually, because if you put it all in at once you won’t get the chance to beat it into the flour, and then you will end up with lumps. So I think that’s enough milk for now. Let me just show you consistency of this. Kinda like a a double cream kinda consistency. Okay, so I’m gonna turn the heat right down on here, and I’m going to add 2 tablespoons of English mustard.

It not only gives a great tang, it also brings out the flavour of the cheese and it makes it, I don’t know why, but it really does. It makes it taste a lot cheesier as if you’ve put like a whole tonne of cheese in. Gonna come back to this sauce, but as you can see the pasta is just where I need it to be, and that can quite happily sit there for a minute.

Don’t worry too much about it. Back to your sauce. I wanna add a nice generous pinch of salt and a nice generous pinch of pepper and then freshly ground nutmeg. Now you can buy the already ground stuff, but when you grate it freshly it just has so much more flavor so much more scent. And it just tastes lovely. So I always put it in. My Mum told me to put it in and I’m a girl that does what her Mum tells her to, so in we go with nutmeg. So that’s about 10 stokes. If you can see I’ve used literally that much. Look how pretty they are inside. Don’t you think that’s beautiful, and it just smells so strong. So here’s our sauce. Now we’re going to add 500 grams of mature cheddar. I’ve saved a piece to grate over the top and the rest of it, I’ve grated. Now I know this seems like a lot you can serve your family of four, family of six, and the rest you can get those little foil containers chuck it in the freezer one day when you come home from work and you just don’t feel like cookin’ take it out of the freezer, bang it in the oven for 45 minutes.

You’ve made your own ready meal. How bad can that be? So what we want to do is we want to whisk in this cheese, to melt it into the sauce. So now we need to grab our tray. Whatever you’ve got, as long as it can go in the oven it’s fine. Trust me. I’ve done this in a cake tin before. Just because I couldn’t be bothered to wash up, but that’s just between me and you.

Lets get some pasta, mix it together back in the pan that I boiled the pasta in, because as again, you already know guys, I don’t like washing up. So I don’t do it unless I really, really have to. So you’ll see that this pasta’s kinda stuck together a little bit. Don’t worry. Don’t panic. It’s not a problem. So in with the cheese sauce. There we go. Stir that around. You can smell the mustard, get a little bit of a free facial at the same time because of the steam. So, that’s all mixed in. Sometimes if I can’t be bothered to do the whole oven part, I just give it to my children like this. They love it, but they love it even more when it’s in the oven. So, we’re gonna pour this into the tray. I’ve grated some more cheese onto the board. Sprinkle that over the top. What this will do when it goes in the oven it’ll go all melty and bubbly. I just love cheese. And then we need a great big handful of stale bread crumbs. Sprinkle those over the top.

What the breadcrumbs are gonna do, is they’re gonna toast. So it’s gonna make a really good crisp shell. It’s as easy as that guys. I told you. Simple yet effective. Easy peasy, macoroni cheesy. Chuck this in the oven. 220 for 25-30 minutes or until it’s all golden brown and looking lovely. Look at that! I think that’s probably the best I’ve ever made it. Look how it’s all golden and you can see it’s all been bubblin’ around the edges, and it’s all crispy. Listen, listen, listen. Sounds so cool. Alright, I can’t wait. Lets get in. Look at that! Can you see guys? We’ve got all the creamy ooey gooeyness underneath. And then you’ve got the crispy crummy cheesy bit at the top. Who’s not gonna like, my mouth’s watering so much. I can’t wait to eat it. And I’m just gonna serve this with a little bit of salad, just a little bit plain green salad. Give it a go. If you do like this, I’ve just launched my own channel so please feel free to subscribe and most excitingly of all, I’ve actually written a book.

So if you wanna have a little look at that, click the link. That should take you to that. That one for the channel, but most importantly have fun and enjoy yourself. Happy cookin’..

If you love chicken you can go to the post.

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