A step-by-step guide to cooking this simple and delish family staple.
My girls turned four at the weekend. Four! Woo bloody hoo!! Four just seems better; more independent; almost human. Life is definitely getting easier. Let’s not get carried away, it’s not easy. Three young children constantly asking questions, wanting your attention simultaneously, fighting and squabbling over trivia. But we’re getting there (fist pumps the air).
We had a bit of a get-together to celebrate. I cooked some stovies and made a cake. The kids played pass-the-parcel (20 friggin layers of paper). And the adults drank wine. We didn’t take many photos, but the Husband took some of the girls blowing out the candles on their cake.
That’s the best one. Seriously. We do have 3 daughters. What’s that saying about if you want something doing right…?
Talking of my kids (seamless link), macaroni cheese is one of those dishes they get a fair bit. It’s an old faithful. Plus I always have the ingredients in the cupboard. There is absolutely nothing fancy about this recipe. Many of you will have your own recipe, it’s a classic, and you’ll possibly make it differently. But this is how my mum taught me to make macaroni cheese. So this is how I do it.
Ingredients (Serves 2 adults / 4 kids)
30g plain flour
80g grated cheddar cheese, plus a little extra for the top
White pepper (optional)
These quantities can be easily doubled.
1. Cook the macaroni (or whatever type of pasta you wish/have). I find I have to add the macaroni to a boiling pan of slightly salted water, then give it a stir every few minutes to stop it all sticking to the bottom of the pan. It’ll take around 15 minutes.
2. Whilst the pasta is cooking, grate the cheese ready to go before you start to make the sauce, then there’s no fear of sauces burning.
3. To make the cheese sauce, melt the butter over a medium heat. Add the flour and stir to fully incorporate (to make a roux).
Let this cook for a few minutes to cook the flour.
4. Start to add the milk. I tend to add a bit at a time and stir it into the roux. Use a whisk to stir your sauce as it’ll get rid of any lumps that might arise, but take a spoon once around the edge of the pan after you’ve added all of the milk in case there’s some solid mixture lurking at the bottom.
Keep whisking until the sauce begins to thicken. This should all be done on a medium heat, and don’t leave it for any length of time as the sauce will burn to the bottom of the pot fairly quickly (if WW3 breaks out in the living room whilst making the sauce, just let them get on with it).
5. Once the sauce has thickened, take your pan off the heat and add the cheese. The amount of cheese is subjective. We like our macaroni cheese fairly cheesy, so 80g works for us. But add some and taste. Work out for yourself how cheesy you like it.
Stir in the cheese until it has melted, then add a little white pepper if desired (I often leave this out because if I’m heavy handed with it, the kids aren’t happy). Stir the pasta into the cheese sauce and transfer to a heatproof dish. Top with some extra grated cheese.
6. Pop this under a hot grill for about 5-10 minutes until the cheese on top has melted and started to turn golden.
I love the simplicity of macaroni cheese. And yet it’s bloody tasty. You can serve it with sausages; with fish fingers; stir through gammon or bacon; or eat it blissfully on its own. However you serve it, just one word of warning. Don’t save leftovers. Second day macaroni cheese is totally boggin’.