My Favourite Macaroni Cheese
My Favourite Macaroni Cheese

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my favourite macaroni cheese. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

My Favourite Macaroni Cheese is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. My Favourite Macaroni Cheese is something which I have loved my whole life.

Melt butter in a medium saucepan over medium heat. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens. Saute the onion and celery in butter about four minutes. Gently mix this into the macaroni mixture.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
  1. Make ready 250 g macaroni or pasta of choice (I love Rigatoni)
  2. Get 50 g baguette, cut into small chunks
  3. Make ready 1 tbsp butter, melted
  4. Take 40 g butter
  5. Make ready 40 g plain flour
  6. Get 600 ml whole milk
  7. Make ready 1 tsp freshly ground nutmeg
  8. Prepare 180 g strong cheddar cheese, grated
  9. Make ready 90 g Gruyere cheese, grated
  10. Prepare 50 g Parmesan, finely grated
  11. Take 150 g streaky bacon or pancetta, cut into strips/cubes

Not that the kids seem to mind. They usually dive right in too. With loads of cheese, butter and pasta, it's definitely a splurge, but it's a splurge worth splurging on. First things first, I get my pasta cooking.

Instructions to make My Favourite Macaroni Cheese:
  1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
  2. Bake for 6 minutes or until crisp, then set aside.
  3. 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.
  4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
  5. 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.
  6. 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
  7. 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.
  8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
  9. 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.

With loads of cheese, butter and pasta, it's definitely a splurge, but it's a splurge worth splurging on. First things first, I get my pasta cooking. Be the first to review this recipe. This is the creamiest, most yummy homemade mac-n-cheese I've ever eaten. Most homemade macaroni and cheese is grainy, to me, but not this one!

So that is going to wrap it up for this special food my favourite macaroni cheese recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!