Mac cheese
(from Elyce123’s recipe box)
Source: delicious. November 2005
Prep time: 25 minutes
Cook time: 25 minutes
Serves 4 people
Categories: November
Ingredients
- 300g dried macaroni pasta
- 2 tbsp dried breadcrumbs
- 600ml milk
- 50g butter, plus extra for greasing
- 50g plain flour
- 75g and 1 tbsp Parmesan, grated
- 75g Gruyère or Cheddar, grated
- 2 tsp Dijon mustard
- 1/4 tsp paprika
- 2 lean thick slices ham, diced (about 200g)
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Cook the pasta in simmering, salted water according to the packet instructions. Drain well.
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Meanwhile, make the sauce. Heat the milk in a pan over a low heat until warm. Melt the butter in a heavy saucepan, sprinkle in the flour and cook over a medium-low heat for 3 minutes, stirring well with a wooden spoon. Gradually add half the milk, stirring well, until the sauce thickens. Gradually stir in the remaining milk until thickened but still runny.
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Stir in the cheeses (reserving the 1 tbsp Parmesan), mustard and paprika. Season and simmer for 5 minutes, adding a little more milk if it gets too thick. Stir in the ham.
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Divide half the pasta between 4 × 500ml (or large 30 × 20cm) greased ovenproof pots to make a layer in the bases. Spoon in half the sauce, add the remaining pasta and the rest of the sauce. Give it a gentle stir, scatter with the breadcrumbs and remaining Parmesan, and bake for 25 minutes or until bubbling and browned.