Friday, 22 June 2012

One Pot Macaroni and Cheese

Usually when cooking macaroni and cheese I will make the cheese sauce separately from the pasta and combine them at the end. This recipe saves on washing up by cooking the pasta with the cheese sauce, also allowing the starch from the pasta to thicken the sauce.


  • 300g macaroni
  • 750ml milk
  • 25g butter, cut into cubes
  • 2 tbsp plain flour
  • 1 tsp mustard powder
  • 250g cheddar cheese, grated
  • 3 tbsp breadcrumbs
  • 25g cheddar cheese, finely grated
  • 1/2 tsp mustard power


  1. Put the macaroni, milk, butter, plain flour and 1 tsp of the mustart powder into a saucepan.
  2. Bring to a simmer, stirring almost constantly while you do, to allow the flour to dissolve.
  3. Cook over a medium heat for 20 to 25 minutes, stirring frequently to prevent it sticking on the bottom.
  4. When the sauce is nice and thick and the pasta has gone soft, mix in the 250g of grated cheese, stirring until it's all melted in.
  5. On a plate combine the breadcrumbs, remaining cheese and mustard powder and then sprinkle over the top of the pasta in cheese sauce.
  6. Place under a grill on high and grill until the top is nicely toasted. Make sure not to get the saucepan handle under the grill if it's a plastic handle!
  7. Serve with a handful of cherry tomatoes cut in half.

Serves 3.

No comments:

Post a Comment