3 oct

Macaroni Cheese

Mrs F Sheridan, Mount Hope Branch

SERVES 4

180 g (2 cups) dried macaroni

600 ml milk

1 tablespoon plain flour

1½ tablespoons water

100 g (1 cup) grated cheddar cheese

½ teaspoon mustard powder

large pinch of cayenne pepper

1 tablespoon fresh breadcrumbs

15 g butter

Preheat oven to 200°C. Grease a 1.5 litre (6 cup) capacity baking dish.

Cook the macaroni in a large saucepan of boiling, salted water for 10 minutes, or until al dente. Drain the macaroni well and return it to the pan with the milk. Bring to a simmer and cook for a further 10 minutes, or until the macaroni is very tender.

Combine the flour in a cup with the water to make a smooth paste, then stir into the macaroni mixture. Bring to a simmer and cook, stirring, for 3 minutes, or until the mixture thickens. Stir in half the cheese, the mustard powder and the cayenne and season to taste with salt and pepper.

Pour the macaroni mixture into the dish, sprinkle over the remaining cheese and the crumbs. Dot the top with the butter.

Bake for 20 minutes, or until golden. Serve hot.