Main Course

Macaroni cheese

Ingredients

  • 400g pasta
  • 750-800ml full-fat milk
  • 1 garlic clove, roughly chopped
  • 2 bay leaves
  • 1/2 onion, roughly chopped
  • 1/4 chilli, roughly chopped
  • 2-3 slices of pepperoni, cut into small pieces
  • a pinch freshly grated nutmeg
  • 60g butter
  • 60g plain flour
  • 50g parmesan, grated - for sauce
  • 150g mature cheddar, grated - for sauce
  • 25g parmesan, grated - for topping
  • 25g mature cheddar, grated - for topping
Serves
4
Prep Time
20 minutes
Ready in
40 minutes

Directions

  1. Heat the oven to 180C/fan 160C/gas 4.
  2. cook the pasta until al dente and drain.
  3. Warm the milk in a pan (don't let it boil) and add the garlic, onion, chilli, bay leaves and nutmeg.
  4. While the milk is warming, melt the butter in a separate pan then add the flour and cook to make a roux, constantly stirring for 2-3 minutes on a low heat.
  5. When the milk is almost boiling, strain, then slowly whisk into the roux until it thickens.
  6. Add 2/3 of the parmesan and Cheddar to create the cheese sauce then add the pepperoni.
  7. Mix the sauce with the pasta and pour into an ovenproof baking dish, sprinkling the rest of the grated parmesan and Cheddar on top.
  8. Bake in the oven until golden and bubbling - roughly 20mins.