 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Totally kid friendly, and lacto-ovo vegetarian friendly - I generally spruce it up with bacon, pancetta, chorizo etc. Anything you want to add you can. Ingredients:
500 g elbow macaroni |
2 tablespoons plain flour |
1 1/2 cups milk |
1 cup cheese, grated |
2 tablespoons butter |
1/2 cup cheese, grated (extra) |
salt & pepper (to season) |
Directions:
1. Bring to the boil a pot of water, add a dash of saly and olive oil to prevent pasta sticking together.
2. Add macaroni and cook per packet instructions. Drain and set aside.
3. Add butter to a saucepan and melt until bubbling.
4. Add flour and stir to create a roux by cooking until golden.
5. Slowly add milk to saucepan and whisk until smooth.
6. Continue adding milk and stir continually until thick and smooth.
7. Add 1 cup of cheese and stir until melted inches.
8. In a casserole dish combine cooked pasta and cheese sauce, mix well until all pasta is coated. Season to taste.
9. Sprinkle with extra cheese and grill until browned.
|
|