Macaroni cheese recipe please.

[carlton23]

Thankyou.

[mike11111]

macaroni, cheese, milk, cornflower. Mix it up and bung in oven for 30 mins.

[ummmm]

I guess...but

Melt some butter, add approx (I use less) the same amount of flour and stir. Keep stirring for a few minutes over a low heat. Turn heat up and add some cold milk. Keep stirring. When it gets thick, add some more cold milk....and keep doing that until the sauce is the consistency that you like or coats the back of a spoon. Add your chosen cheese....season.

Cook the macaroni...once al dente, strain and add to the cheese sauce.

I lightly butter an oven dish and layer with fresh tomatoes, onion and green beans. Tip the macaroni on top, sprinkle with cheese and pop in the oven until browned.

[sunny-dave]

Nice recipe ummmmmmmmmm :+)

I'd add a little worcestershire sauce and/or chilli to the cheese sauce but otherwise bang-on.

[albaqwerty]

A teaspoon of mustard in the cheese sauce is nice too.

[friedgreentomato]

As ummmm but use hot milk as it cooks the roux better and does not leave a floury taste.

leave out the veg but add cooked lardons/bacon or ham.

top with some more grated cheese and stick under the grill for 5 mins

[mccfluff]

Mine is pretty much the same as ummms except instead of the toms etc i add chunks of ham and peas

How are you carlton? Its nice to see you :-)

[ojread2]

this is lovely

http://www.philadelph...agecRef=609&rid=38659

[humbersloop]

I was going to suggest adding some ham as well as, rather than instead of the veg.

Deffo go with the mustard and worcester too.

[ummmm]

GFT...I find if you use hot milk it's more likely to go lumpy.

[albaqwerty]

I think the trick is low heat and slow. As whisk is handy. Just make sure the flour is cooked out.

[friedgreentomato]

no not if you continue stirring or whisking - it really does taste better.

[ummmm]

I always thought it was..

Hot roux, cold milk.

Cold roux, hot milk.

[maggiebee]

I like mine with ham and leeks.

[ummmm]

Dave...I sometimes add Worcester sauce, mustard, chilli...depends what I'm having it with.

[friedgreentomato]

I have not heard of a hot roux or a cold roux sorry

[cathfromsaron]

i do hot milk cold roux/cold milk hot roux too!

same cookery teachers?

[humbersloop]

Flaked smoked mackerel is nice folded through it too.

Blimey carlton, you've exposed a whole new seam of AB knowledge!

[friedgreentomato]

interesting what do you use a cold roux for?

[AliceTickband]

You can really add anything you fancy to the maccie cheese, but I always make the cheese sauce in the microwave....no burnt pans, no lumps....and I mean I make it from scratch, not using a packet.

[FrillyPancake]

I add the butter to a searing hot pan, then a heaped spoon of flour, beat with wooden spoon off heat till mixed, then back on a high heat till sizzling but not splitting, beating continuously with a whisk now, then once sizzled throu and flour cooked off I put in my warm milk from pan that's been heating gradually till all is mixed through, I then add to the sauce a block of vintage cheddar and some Parmesan along with a bacon lardons which have been cooked down, then mica to some al dente pasta in large casserole dish, top with splined tomatoe and more Parmesan then add a couple bags of plain crisps scrunched up put in Von till bubbling and serve with a good dollap of Tom ketchup I think this is just bliss..............