Macaroni cheese

Macaroni cheese

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Great for Sunday suppers or those times that call for comfort food, this lovely cheesy macaroni is livened up with ham and crunchy golden breadcrumbs.

Ingredients

Quantity Ingredient
375g macaroni
30g butter
2 tablespoons plain flour
A pinch cayenne pepper
1 teaspoon dry mustard powder
salt and freshly ground pepper
2 cups milk
100g ham, cut into large dice, (optional)
90g gruyere or tasty cheese, cubed
freshly grated parmesan cheese
buttered breadcrumbs, (see below)

Method

  1. Drop the macaroni into a large saucepan of boiling, salted water and cook for 8–10 minutes, or until tender but still with a bite. Meanwhile, melt the butter in a saucepan over a low heat. Add the flour and seasonings and cook for 1 minute. Add the milk gradually, stirring over a low heat until the sauce thickens and is creamy. Gently mix in the ham, cheese and drained macaroni and put into a buttered ovenproof dish. Scatter with the Parmesan cheese and buttered breadcrumbs and bake in a preheated 190°C oven for 15–20 minutes until golden. Serve piping hot.

To make buttered breadcrumbs:

  • Make 1 cup soft breadcrumbs in a food processor, toss in 1 tablespoon melted butter or olive oil in a dry frying pan over a low heat until pale golden.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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