Macaroni cheese

Name: Macaroni cheese
Yield: Serves 4
Ingredients: 1 pint (600 ml) milk; 2 oz (50 g) plain flour; 2 oz (50 g) butter; ½ oz (15 g) butter; salt and freshly milled pepper; dash of Worcestershire sauce; ½ level teaspoon made English mustard; 4–6 oz (100–175 g) grated Cheddar cheese; 1 tablespoon soft white breadcrumbs; 4 oz (100 g) macaroni; salt and freshly milled pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

4 oz (100 g) macaroni
1 tablespoon soft white breadcrumbs

Lunch
Breakfast
Vegetarian

Method

Cook the macaroni in a large pan of boiling salted water until tender. Meanwhile, melt the butter for the sauce in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk, stirring all the time, and bring to the boil. Simmer gently, stirring, for 2–3 minutes to make a smooth sauce. Draw off the heat and season with salt and pepper. Stir in two-thirds