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Macaroni Cheese
- Serves
4-6
- Difficulty
Medium
Published 1991
I’ve made this over the years in dozens of different ways and this recipe is my favourite. Try it with whole wheat macaroni, which has an unusual nutty taste and makes an interesting variation to the ordinary kind. Keep the pasta undercooked when you boil it, as it has a second cooking in the oven.
Ingredients
Basic recipe
Method
Make the béchamel sauce and add the Cheddar cheese and nutmeg. Season with salt and pepper.
Grease an ovenproof dish with the butter and coat with a mixture of the breadcrumbs and parmesan cheese, reserving some for the top.
Cook the macaroni, undercooking it slightly until it is barely ‘al dente’. Drain well and pour half the macaroni into the prepared oven dish. Cover with hal
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