Macaroni and cheese

By admin
03 November 2010

There are several variations at the bottom of the recipe,  including a delicious one with bacon especially for the guys. The white sauce is also excellent  with cauliflower or broccoli.


2 L water

2 t (10 ml) salt

5 t (25 ml) oil

½ packet (250 g) macaroni


¼ c (60 ml) butter

¼ c (60 ml) cake flour

2¼ c (560 ml) hot milk (see tip)

200 g mature Cheddar cheese, grated

1 generous t (6 ml) salt

1 t (5 ml) pepper

2 t (10 ml) prepared mustard (optional, see tip above)

½ c (125 ml) dried breadcrumbs

Preheat the oven to 180 °C and grease an ovenproof dish with butter.


Heat the water, salt and oil in a saucepan and bring the mixture to the boil.

Add the macaroni and cook for 15-20 minutes or until done but still firm to the bite.

It mustn’t be soggy.

Drain the macaroni in a colander or sieve and set the macaroni aside.

STEP 2 WHITE SAUCE  (The sauce can be made while the pasta is cooking.)

Melt the butter in a saucepan over medium heat.

Add the cake flour and stir until the mixture is smooth.

Heat for another 2 minutes over low heat while stirring continuously.


Gradually stir in the hot milk.

Simmer for 3 minutes (the mixture must barely bubble) or until the sauce thickens.

Stir occasionally.

Remove the sauce from the stove.

Add half the cheese, salt, pepper and mustard (if using) and stir until the cheese has melted.


Spoon the cooked macaroni into the prepared dish and pour over the white sauce.

Scatter the remaining cheese on top, followed by the breadcrumbs.

Bake for 25-30 minutes or until golden brown on top.

Serves 6-8.

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