Basic macaroni and cheese
This family favourite is welcome on any table.
|1||penne or macaroni — pasta|
|750 ml||milk — full cream|
|1||mature cheddar cheese|
|1 tsp||nutmeg — ground|
|1||onion — small|
|2||garlic — cloves, to taste|
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.
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.