Baked Macaroni and Cheese
Source of Recipe
The Little Cheese Cookbook
List of Ingredients
175 g / 2 cups grated Parmesan cheese (or 1.5 cups cheddar)
40g / 3/4 cup fresh white breadcrumbs
450g / 4 cups macaroni
flat leaf parsley to garnish
Bechamel Sauce:
475 ml / 2 cups milk
1 bay leaf
3 mace blades
50g / 1/4 cup butter
40g / 6 tbsp plain flourRecipe
Make the bechamel sauce. In a small saucepan, heat the milk with the bay leaf and mace until just below boiling point. Set aside to infuse for about 30 mins, then strain.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually add the flavoured milk, stirring constantly until the sauce boils and thickens. Remove the bechamel sauce from the heat, stir in three-quarters of the cheese, cover with the lid and set the pan aside.
Preheat the oven to 200C/ 400F / Gas 6. Grease a baking dish and sprinkle with half the breadcrumbs. Bring a large saucepan of lightly salted water to the boil. Add the pasta to the saucepan and cook for 7 minutes or according to the instructions on the packet.
When the pasta is just tender, drain it well and return it to the clean pan. Reheat the sauce, add it to the pasta and mix well. Spoon into the prepared dish, sprinkle with the rest of the grated cheese and remaining breadcrumbs and bake for 20 minutes. Garnish with flat leaf parsley and serve.
Serves 6
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