Method
1. Step 1
Pre-heat Oven to 190C
2. Step 2
Melt butter in saucepan and add cornflour and mustard powder. Make roux
3. Step 3
Add the milk and cream and bring to simmer for a few minutes to allow the cornflour to cook
4. Step 4
When desired thickness is reached – should be like thick custard (may need to add more cornflour or more milk depending on consistency) add the cheddar and quickly stir to melt
5. Step 5
Combine with the cooked macaroni and put into a heatproof dish
6. Step 6
Sprinkle with Parmesan and Chilli flakes and bake for about 20 minutes or until golden brown and bubbling.
7. Step 7
Enjoy with a fresh green dressed salad and crusty bread
14TH NOVEMBER 2013
Mac and cheese topped with Chilli Flakes Recipe
Ingredients
Ingredients:
- 700g Macaroni (cooked al dente)
- 30g Butter
- 1/2 Pint Milk
- 1/2 Pint Cream
- 400g Full flavoured grated Cheddar
- 1 heaped teaspoon Colmans English Mustard powder
- 1 heaped dessertspoon Cornflour
- 100g Grated Parmesan Reggiano
- 1 teaspoon Chilli flakes (optional)
- Seasoning
