A delicious flavorsome & super cheesy macaroni pie. I like to serve with some home made fried chicken or even a simple side salad.
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Serves 6
Macaroni elbows ( Do not use any other pasta)
Salted Butter - 75 grams
Plain flour - 1/2 cup (sieved)
Milk (Semi-Skimmed) - 3 cups
Garlic Powder - 1 tsp
Smoked Paprika - 1 tsp
Mixed Herbs - 1 tsp
Mustard (English) - 1 tsp
Grated Cheese (extra mature or a mix of your preferred cheddar and red leicester) - 2 cups
Method
Macaroni
Cook your macaroni elbows at the same time as making the cheese sauce
Add the macaroni to boiling water (enough to cover), depending on the type of macaroni, it can take between 4-8 minutes to cook.
Cheese sauce
Melt the butter in a pan on a low heat ( I have a gas hob, so for me the second from last flame)
Gradually add the flour, constantly stirring
Once you have made the butter flour mix into a paste consistency, start adding your milk bit by bit. You should end up with a nice thick liquid.
Add all of the herbs and mustard (mix well)
Finally, add your cheese and stir until melted into the mixture.
Add the cooked macaroni to the cheesy sauce and stir. Empty the stirred mixture into a lasagne/pie dish and pop in the oven (200 degrees), until the top is golden and crispy (20-25 mins)
Salad
For the side salad you can use lettuce, crisp up some bacon peices, cut up a granny smith apple and add some blue cheese and grated parmesan.
Alternatively you can use lettuce and grill some sliced peaches in a little honey and balsamic vinegar.
Tips
Leave the pie to cool for the pie firm up
If the top starts to crisp and golden too much after 5 minutes, cover for kitchen foil.
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