Mac & Cheese
- The Rasoi Recipes
- 2 days ago
- 1 min read
Preparation and Cooking: 1 hour. Serves 4
Ingredients:
250 grams of Macaroni or Spirali Pasta
750 ml Milk
3 tbsp Butter
5½ tbsp All-purpose Flour
125 grams Gruyère Cheese Grated
75 grams Extra Mature Cheddar Cheese Grated
125 grams Sweetcorn
½ tsp English Mustard
¾ tsp Black Pepper
½ tsp Nutmeg Powder
½ tsp Sugar
Salt to taste
2 Slices of Fresh White Bread Crumbs (Crusts Removed)
Method:
Cook the macaroni in boiling water with 1 tsp of salt until quite al dente, drain, return pasta to pot, add 1 tbsp butter and toss until melted and set aside.
Meanwhile, heat the milk in a small saucepan, but don’t boil.
Melt the 3½ tbsp of butter in a large saucepan. Add the flour and cook over low heat for 2-3 minutes, stirring with a whisk.
While whisking, add the hot milk until thickened and smooth. Then add the sweetcorn, mustard, black pepper, nutmeg powder, sugar, and salt and cook for 3-4 minutes.
Low the heat. Add the gruyère and cheddar cheese, mix well, and then add the cooked macaroni and mix well. Pour into a baking dish.
Meanwhile, preheat the oven to 180°C, gas mark 5
Mix the remaining melted butter with the fresh bread crumbs, and sprinkle on the top.
Bake for 25 to 30 minutes until the sauce is bubbly and the macaroni is golden on the top.
Serve immediately and enjoy hot with a dash of Tabasco sauce.
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