Basic macaroni and cheese

4 servings Prep: 10 mins, Cooking: 30 mins

This family favourite is welcome on any table.

By Caro de Waal August 05 2010
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Ingredients (8)

1 penne or macaroni — pasta
4 Tbs butter
4 Tbs flour
750 ml milk — full cream
1 mature cheddar cheese
1 tsp nutmeg — ground
1 onion — small
2 garlic — cloves, to taste
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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.

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