Recipe: Macaroni Cheese

Weight Ingredients Function of ingredients

75g Macaroni pasta

150g Cheese grated

375ml Milk

25g Plain flour

25g Margarine

1 Tomato sliced

Method:

1. Put a large saucepan of water on to boil. Cook the macaroni in the

boiling water for approx. 10-12mins. until ‘al dente’. Drain in

colander. Return to pan.

2. Grate the cheese.

3. Make the cheese sauce: Melt the margarine in a small pan, add the

flour and make a roux. 4. 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.

5. Pour 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.

Skills demonstrated:

Making a sauce using the roux method. Cooking pasta ‘al dente’.

Recipe development:

Use different cheeses to give a different taste and colour eg. blue vein

cheese, parmesan, goat’s cheese, red Leicester.

Add mustard to the sauce to add flavour eg. Dijon, or wholegrain

Spring onion or red onion adds taste and colour.

Add a crunchy topping eg. breadcrumbs,

crushed cornflakes or oats

Use bacon or ham pieces.

Add herbs eg. parsley, basil or chives

REMEMBER AN OVENPROOF DISH TO BAKE

YOUR PRODUCT IN AND FOIL TO COVER IT