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Basic macaroni and cheese

Recipe from: August 2010

Ingredients 8
Servings 4
Time 10 mins


  • 1
    packet of macaroni/penne pasta
  • 4
  • 4
  • 750
    full cream milk
  • 1
    block of mature cheddar
  • 1
  • 1
    small onion
  • 2
    cloves garlic (to your taste)


30 mins
Preheat oven to 180 C.
Place in a large pot of boiling water and cook to the packet instructions.
Chop the onions finely and pan-fry in a little vegetable/canola oil, adding the garlic once the onions are soft.
Add the butter and melt, add the flour and stir well for about 5 mins.
Take the pot off the heat and add the milk - add 1/3 at first and stir quickly with a whisk to ensure a smooth lump-free sauce.
Place the pot back on the heat and add the rest of the milk slowly.
Add the nutmeg and 2/3 cheese (grated) and let it melt, stirring every so often.
Season well.
Blend the sauce quickly with a hand blender to smooth.
When the pasta is ready drain well and place in an oven-proof dish.
Pour over the sauce and mix well to combine.
Sprinkle the rest of the cheese over the top and bake in the oven uncovered for about 15 mins.


Read more on: bake  |  dairy

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