Mac ‘n Cheese

Name: Mac ‘n Cheese
Cuisine: American
Ingredients: 450 g (1 lb ) macaroni or ‘elbow-shape’pasta; 4 tbsp unsalted butter, beef dripping or bacon fat, plus extra as required; 4 tbsp unsalted butter, beef dripping or bacon fat, plus extra as required; 4 tbsp unsalted butter, beef dripping or bacon fat, plus extra as required; 450 g (1 lb ) macaroni or ‘elbow-shape’pasta; ½ tsp Freshly ground black pepper; ½ tsp salt; 1.2 litres (2 pints ) full-fat milk, warmed; 4 tbsp flour; Poacher or a mixture of Parmesan and Cheddar, grated; 450 g (1 lb ) strong farmhouse Cheddar such as Lincolnshire; 450 g (1 lb ) strong farmhouse Cheddar such as Lincolnshire; 1 heaped tsp English mustard powder; Dry breadcrumbs (1–2 day-old bread, dried – not toasted), tossed in a little melted butter, for sprinkling; Dry breadcrumbs (1–2 day-old bread, dried – not toasted), tossed in a little melted butter, for sprinkling; Poacher or a mixture of Parmesan and Cheddar, grated; Poacher or a mixture of Parmesan and Cheddar, grated; 8 rashers of streaky bacon, grilled until crisp, to serve (optional); Dry breadcrumbs (1–2 day-old bread, dried – not toasted), tossed in a little melted butter, for sprinkling

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This American midweek staple is real comfort food. Given a little thought, you can turn a rather mundane dish into something really delicious.

Ingredients

450 g (1 lb ) macaroni or ‘elbow-shape’pasta
4 tbsp un

Americas
United States
cheese

Method

Cook the macaroni until al dente, drain, toss in a little butter and place in a casserole dish. To make a roux, melt the butter over a medium heat. Turn down the heat slightly and add the flour, then cook, stirring continuously, for 2 minutes.
Off the heat, pour a little of the milk into the roux and mix to a creamy consistency. Place the pan back on the heat a