Macaroni pasta (follow the packet guidelines for quantity per person)
Cooked ham / bacon (optional)
Plain flour
Butter
Milk
Cream (optional)
Grated cheddar cheese
Grated cheddar cheese
Chicken stock cube or
Seasoned Sea Salt (A.Vogel Herbamare, see link below)
Freshly ground black pepper
Tabasco sauce
Fresh parsley
TOPPING:
Tomatoes
Grated cheddar cheese
I never weigh anything as I do it purely by eye! I'm sure you will be able to as well, adjusting the quantities according to how many people you're serving. The only quantities you need to know is for the sauce. This is made from a roux which is always equal quantities of butter and flour. I would normally do 2 tablespoons of each.
METHOD
Cook the macaroni as per packet instructions. Don't overcook it, it needs to be 'al dente', which means it should have a bit of bite.
If you have chosen to use bacon, chop into cubes and fry until cooked the way you like it.
Whilst the macaroni is cooking make your sauce..
Cook the macaroni as per packet instructions. Don't overcook it, it needs to be 'al dente', which means it should have a bit of bite.
If you have chosen to use bacon, chop into cubes and fry until cooked the way you like it.
Whilst the macaroni is cooking make your sauce..
Melt the butter in a pan, when it has melted take it off the heat and add the plain flour. Stir with a wooden spoon until all the flour has been absorbed into the butter then put it back on the heat. Keep stirring and cook for a couple of minutes until 'blonde'. Add some milk little by little, stirring the sauce against the side of the pan with the wooden spoon to break up any lumps, or you could use a whisk. Keep going until it is a sauce consistency, it should coat the back of your spoon. If you add too much milk, don't panic, just mix a little flour with water to a smooth liquid paste and add to your sauce. As you cook the sauce it will thicken, keep stirring, don't leave it! When you are happy with the consistency add your grated cheese, seasonings, stock cube or seasoned sea salt, freshly ground black pepper, a couple of dashes of tabasco and fresh parsley. If you want to make it really rich you could add a little cream. Once you are happy with how it tastes take off the heat.
Drain your pasta, add to the cheese sauce and turn the mixture over to mix.
Add some chopped cooked ham or bacon and mix.
Place the mixture in an ovenproof dish (I use a lasagna dish)
Slice the tomatoes and place in a layer on top to completely cover the macaroni.
Top with grated cheese and place under the grill until the tomatoes are cooked and the cheese golden brown.
Serve with a green side salad and some fresh crusty bread.
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