Macaroni and Cheese
A home-style recipe for Macaroni and Cheese. Serves 4, ready in about 25 minutes.
Ingredients
- 250 g macaroni
- 3 tbsp (40 g) butter
- 3 tbsp (25 g) plain flour (maida)
- 2½ cups milk
- 200 g cheddar cheese, grated (about 2 cups)
- ½ tsp salt
- ½ tsp black pepper
- A pinch of red chilli powder or chilli flakes (optional)
Missing something?
- No pasta? Use macaroni or boiled spaghetti.
- No cheese? Use skip it, or use cheese spread.
- No milk? Use milk powder mixed with water, or diluted tinned milk.
- No butter? Use ghee or oil.
- No plain flour (maida)? Use atta, sifted (the result is denser).
Method
- Boil the macaroni in salted water for 8–10 minutes, or as the packet says. Drain.
- Melt the butter in a pan on low heat. Stir in the maida and cook for 1 minute.
- Whisk in the milk a little at a time. Cook on medium heat, whisking, for 5–6 minutes until it coats the back of a spoon.
- Take the pan off the heat and stir in the cheese until melted and smooth. Add the salt, pepper and chilli.
- Mix in the macaroni and serve hot.
Tip: Take the sauce off the heat before adding the cheese; boiling cheese turns grainy. Add a splash of milk if it thickens as it stands.