Macaroni and Cheese

250g Macaroni Pasta

1.5L Water

7.5ml Salt

 

Measure of 1.5 L water into a large cooking pot

Add the salt to the water

Bring the water to a rolling boil

Add the paste and cook until soft and tender – do not over cook or the pasta will break

The cooking should take about 20 min.

Drain and set aside till needed

 

Béchamel Sauce:

35g Butter or Margarine

1/4 Cup all purpose flour

250ml Milk

100ml Water

100g Grated Mature Cheddar Cheese

2.5ml Salt

 

Method:

Weigh the butter directly into your pot on a scale

Measure the flour and salt into a small bowl

Measure the water in a measuring jug, pour into a plastic container and set aside

Measure the milk in a measuring jug set beside you pot

On med–high heat, melt the butter

Tip all the flour into the pot and stir quickly with a whisk

Add a small amount of the milk and whisk, add ¼ of the remaining milk and continue to whisk until the mixture thickens, add a 1/3 of the remaining milk whish again.

Add ½ of the remaining milk and whisk to remove any lumps. Do not add more milk until all the limps have been removed.

Now you can add the remaining amount of milk and whisk until a nice smooth mixture is achieved.

The water can be added gradually and the mixture should be whisked continually to prevent burning.

It is important to adjust the heat while cooking to prevent the sauce from burning

 

Place the cooked Macaroni in a square or rectangular Pyrex dish

Pour the cheese sauce over the Macaroni pasta

50g Extra cheese to sprinkle on top of the macaroni and a sprinkle of Cayenne Pepper