Macaroni & cheese
This must be the most basic recipe ever, but one I frequently make. It freezes so successful, so I usually double the recipe and freeze in small containers for a quick convenient meal to enjoy later. The best about this recipe; it’s a simple one-pot dish that does not require baking in the oven! Matured Cheddar cheese is the best for a good rich flavour, but if you use any other cheese that does not have a strong flavour, just add ground paprika or peri-peri for that extra bite. Macaroni shape pasta can also be substituted with any other shapes.
Serves 4
250 g macaroni or elbow macaroni
60 g butter or margarine
60 ml (¼ cup) cake flour
625 ml (2½ cups) milk
salt and freshly ground black pepper to taste
375 ml (1½ cups) grated Cheddar cheese
30 ml (2 Tbsp) chopped fresh parsley or 10 ml (1 tsp) dried, optional
3 ml (½ tsp) paprika or peri-peri
1. Cook macaroni in boiling water in a large heavy-based pot, until soft, but still firm. Drain off water, stir a bit of oil through that it does not stick. Seet aside.
2. Use the same pot and melt the butter, add flour and stir for about 1 minute over heat. Add milk and seasoning bring to the boil, while stirring continuously with a whisk for a few minutes, until thick.
3. Add the cooked macaroni to sauce and heat through. Turn heat of and add cheese. Add parsley and paprika if preferred and serve immediately.
Variations
Add 125 g fried mince, fried chopped bacon or mushrooms.