Recipe: Macaroni Cheese

Time plan

Weight Ingredients Techniques Working

characteristics and

chemical properties

150g Macaroni pasta Mis en place

Al dente pasta

Boiling

Simmering

Draining

Grating

Roux sauce

Garnishing

Gelatinisation

75g Cheese

375 ml Milk

25g Plain flour

25g Butter or margarine

1 Tomato

Time Activity Points to remember

Half fill a large saucepan with water and bring to

the boil. Cook the macaroni in the boiling water

for approx. 10-12mins. Drain in a colander. Return

to pan.

Mis en place. Put lid on

saucepan to trap heat and bring

to boil quicker.

Taste test pasta to make sure

it is Al dente.

Grate the cheese. Use green chopping board.

Make the cheese sauce: Melt the margarine in a

small pan, add the flour and make a roux. Gradually add the milk, whisking all the time. Bring

to the boil, the sauce should now have thickened.

Remove from the heat and stir in the grated

cheese reserving a small amount to sprinkle over

the top.

Gelatinisation – starch granules

in the flour swell when heated,

thickening the sauce. Stir

continuously to avoid burning

the sauce and pan.

Pour sauce over the cooked macaroni and stir to

combine. Transfer to an ovenproof dish and top

with sliced tomato and the rest of the grated

cheese.

Finish in the oven at home by

reheating on gas 6/180°C for

approx. 25 mins until piping hot

in the middle.

Take a photo of your product as evidence of

making. Cover with clingfilm to take home. Make your finished product

neat and appealing.

Wash and dry up. Wipe down work areas and

cooker tops. Clean sink and put all cloths into the

dirty laundry basket.

Always leave your work area as

you found it.

REMEMBER AN OVENPROOF DISH TO BAKE YOUR PRODUCT IN AND

FOIL/CLINGFILM TO COVER IT