250g Macaroni Pasta
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
35g Butter or Margarine
1/4 Cup all purpose flour
100g Grated Mature Cheddar Cheese
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