MAC AND CHEESE
Serves: 4
Total time: 35 minutes
YOU NEED:
160g spiral or short wholewheat pasta
20g butter
20g wholemeal flower
300ml milk
150g Cheddar, grated
70g Gruyere cheese or extra Cheddar, grated
METHOD:
- Preheat the oven to 200C/180C fan/gas mark 6.
- Cook the pasta al dente (undercooked). It will cook in the oven with the sauce later.
- To make the sauce, heat a non-stick saucepan over low/medium heat.
- Add the butter until melted, then the flour, and stir until fully combined.
- Cook the flour in the melted butter for at least 2 mins so the sauce loses the taste of flour.
- Slowly add the milk (50ml at a time), until the 'roux' coats the back of a wooden spoon (roughly 10mins).
- Add most of the 150g of Cheddar cheese to the roux mixture, along with the Gruyere (or extra Cheddar), and stir until melted.
- Season lightly with salt and pepper.
- If the sauce looks too thick, add a dash more milk. The sauce will thicken the more it's heated.
- Add the partially-cooked pasta to the pan and stir to coat it fully in the sauce.
- Transfer to an ovenproof baking dish, top with any remaining Cheddar cheese, and bake in the oven for 15mins, or until golden.
- Serve with salad or vegetables.
