Macaroni cheese bake

Comfort food, especially if you put in as much cheese as I do. This one had green veg in, in an attempt to pretend this is healthy. It’s not, obviously, but the veg are a nice in such a rich sauce.

Macaroni* (or any other pasta)
Flour
Butter
Milk
Cheese
Peas
Spinach

Put pasta on to boil. Put oven on to heat, 200 degrees/gas mark 7.

Melt about 50g butter in a saucepan (I use a dessert spoon to scoop the butter), and stir in about two dessert spoons of flour and a little milk. Proper recipes tell you to do things like take it off the heat, add the milk and then return to the heat, but I don’t see the point. Add milk (about half a pint, ish, but depends how much you used). Stir, lots. Grate lots and lots of cheese. I use bog-standard cheddar – whatever is on deal in Morrison’s that week, but it’s also good with parmesan or blue cheese or red leicester or…

Once the sauce starts to thicken, add peas, spinach and cheese. Taste. Stir more. Drain pasta, and put in a nice deep dish that can go into the oven. Pour the sauce over the top and give it a bit of a stir. Put more grated cheese on top. Bake for about 15mins until brown on top. You should probably eat it with a salad, or something.

Pre-oven…

*I am rubbish with measurements. I usually either guess, or use the bowl I’m going to serve the pasta in, and fill it just under half full for each person. Left-over pasta either goes in a pasta salad, or gets chucked into the sauce and eaten the next day.

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