Hello, I’m Clara. Today, I’m gonna show you how to make my favourite macaroni cheese recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My Favourite Macaroni Cheese Recipe
My Favourite Macaroni Cheese is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. My Favourite Macaroni Cheese is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make My Favourite Macaroni Cheese:
- Take macaroni or pasta of choice (I love Rigatoni)
- Take baguette, cut into small chunks
- Make ready butter, melted
- Take butter
- Make ready plain flour
- Make ready whole milk
- Prepare freshly ground nutmeg
- Prepare strong cheddar cheese, grated
- Get Gruyere cheese, grated
- Take Parmesan, finely grated
- Make ready streaky or pancetta, cut into strips/cubes
Instructions to make My Favourite Macaroni Cheese:
- Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
- Bake for 6 minutes or until crisp, then set aside.
- Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
- Fry the streaky /pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
- For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
- Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
- Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
- Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
- Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.
So that is going to wrap it up for this special dish my favourite macaroni cheese recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
