FATS
SERVES 2–3
• 150g dried pasta (macaroni or penne are best)
• 1 tbsp olive oil
• 2 heaped tbsp plain flour
• 350ml milk (any kind)
• 2 garlic cloves
• 200g white or brown mushrooms, sliced
• Salt and pepper
• 150g cheddar cheese, grated
• 20g Parmesan, grated
This recipe is dedicated to my sister Emily, whose love for macaroni cheese is slightly ironic considering too much dairy gives her digestive problems. Here we have cheddar and Parmesan cheese – a double whammy of deliciousness!
Cook the pasta in a large saucepan of salted water for 2 minutes less than packet instructions.
In a separate saucepan, heat the olive oil, then stir in the flour. Slowly whisk in the milk a little at a time, making sure any lumps are quickly removed.
Peel and crush the garlic and add to the sauce with the sliced mushrooms. Simmer gently over a low heat for 15 minutes.
Remove the pan from the heat and season the sauce with salt and pepper, then add most (but not all) of the cheddar. Stir until smooth.
Add the pasta to the sauce, mix together and pour into an ovenproof dish. Sprinkle the rest of the cheddar and all of the Parmesan on top.
Set the oven to grill and, when hot, grill the dish for about 5–10 minutes, until brown and crispy on top. Serve hot!