Sunday 17th of March 2013

I find it hard to believe that I've never posted a recipe for good old macaroni cheese but, probably assuming that it isn't beyond the reach of anyone over the age of about 10, I just appear not to have bothered.  In any case, that is what we had for lunch today, accompanied by a very simple tomato salad.  I cannot urge you enough to consider mint as well as basil, in your tomato salad, these two herbs in combination, along with a smattering of flaky sea salt, make for a truly superlative salad (even if the tomatoes you have are slightly less than desirable perfection...)

Macaroni Cheese (just in case...)

250g macaroni
40g butter
30g flour
2 tsp mustard powder
500ml milk
100g grated strong cheddar
50g grated parmesan

Cook the macaroni in plenty of salted, boiling water.  Meanwhile, melt the butter in a large-ish saucepan and stir in the flour and mustard powder to make a roux.  Pour in the milk, still stirring, and bring the sauce to the boil.  Turn the heat down and simmer the sauce until it thickens.  Remove from the heat and stir in the grated cheddar.  Drain the pasta and tip it into an ovenproof dish.  Pour over the cheese sauce and mix thoroughly to coat the pasta completely.  Top with the grated parmesan and bake at 190ºc for 15-20 minutes until the cheese is crisp and golden.  I like it to be slightly scorched in places, too... Leave the dish, out of the oven, to rest for five minutes.  This will improve the flavour, as it won't be napalm-hot when served.

Cath xx