Mac ‘n’ Cheese has always been one of my favourite dinners, ever since I was little when we’d have it with slices of tomato on top and peas on the side, but because Josh doesn’t like bechemel sauce we never have it. Boo.
The other day when I was feeling a bit down in the dumps Josh decided to recreate my favourite childhood dinner, but in a way that he would like too. So here’s how he did it:
What You’ll Need (Serves 2)
*Disclaimer: we didn’t use macaroni because we didn’t have any in and were too lazy to go to the shop*
- 200g macaroni pasta
- 50g butter
- 3 tbsp plain flour
- 250ml milk
- 125g cheddar
- 50g parmesan + extra for topping
- salt & pepper
- 1 tsp mustard powder
- 4 tbsp breadcrumbs
- Preheat oven to 180°c
- Boil water and add to a pan with the pasta and a pinch of salt, under cook the pasta slightly as it will continue to cook in the oven later.
- Melt butter in a saucepan on a medium heat, once melted add the flour and stir continuously until smooth.
- Slowly add the milk, little by little, stirring the entire time.
- Once all the milk has been incorporated add the cheeses and the mustard powder and mix until the cheese has melted.
- Season to taste with salt & pepper.
- Then mix the pasta through the mixture and add to an ovenproof dish.
- Top with breadcrumbs and parmesan.
- Cook for 20-25 minutes or until golden brown on top.