Basic macaroni cheese
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 250g short macaroni, cooked and well drained
- 60 g Butter
- 30 g Flour
- 400 ml full cream milk
- sea salt and freshly ground black pepper, to taste
- 100g soft goat's cheese (chevin or chevre)
- 50g pecorino cheese, grated
- 250g portabellini mushrooms, sliced
- a knob of Butter
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Cooking Instructions
Please the kids and impress the grown-ups with this double whammy that requires only one stint in the kitchen.
Preheat the oven to 200°C.
To make the basic cheese sauce:
- In a medium-sized saucepan over a medium heat, melt the butter, then whisk in the flour until smooth.
- Gradually whisk in the hot milk and cook, whisking, until thick and smooth.
- Season to taste.
- Divide the sauce in half. One half for the kids' version and one half for the grown ups' version.
To make the kids' version:
- Stir 100 g mild Cheddar cheese into the basic cheese sauce and mix in half the macaroni.
- Turn into 2 or 3 small buttered baking dishes.
- Sprinkle with more Cheddar, dot with butter (use about 30 g) and place the dishes onto a baking tray.
- Bake for 20 minutes, or until golden and bubbly.
Grown-ups' version:
- Stir 100 g goat’s-milk cheese (chevin) and 25 g grated pecorino into the basic cheese sauce and mix in half the macaroni, together with 250 g sliced and sautéed mushrooms.
- Turn the mixture into a buttered baking dish and sprinkle with extra pecorino cheese.
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