Tuesday, 4 November 2014

American Macaroni Cheese

I had been informed by my Girlfriend that the way I used to make Macaroni Cheese which involved cooking pasta and adding a block of cheese was not the way it should be made. So I decided to search for an American recipe and see how it would come out making it the real way.

The recipe I found was from Food.com but provided the ingredients in cup format, with the metric option to switch not being so clear either. I tested out my theory for converting and it all seemed to work out ok.

The below ingredients provided enough to feed 4 -5 people, especially if you are going to have some garlic bread on the side like we did.

Ingredients

500g Macaroni
30g Butter
2 Onions (chopped)
2 Garlic Cloves (crushed)
30g Flour
700ml Milk
½ teaspoon black pepper
360g Mature Cheddar Cheese (grated)




Method

Preheat oven to 180° / Gas mark 4

1. Cook the macaroni as the packet instructs and set to one side

2. Over a medium heat melt the butter in a saucepan

3. Add the onions and garlic to the butter and stir for a few minutes

4. Add the flour to the mixture and stir until all the flour has been mixed together

5. Pour all the milk in to the saucepan and continually stir until the mixture starts to thicken

6. A handful at a time add the cheese while still stirring, keep doing this until all the cheese has been added and has melted

7. Pour the sauce and macaroni in to an over proof dish

8. Cook for 30 minutes with no lid


While making this the girlfriend was concerned that the sauce was not thick enough before being placed in the oven, but after cooking for 30 minutes and then cooling down for 5 minutes while we waiting for the garlic bread it seemed to turn out great.

It was certainly a change from my usual method of making this dish, but I am happy to say this was just as delicious.


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