14 July, 2011

Macaroni cheese

An American classic, which I have eaten from a tin when I was in England, but which tastes a gazillion times better when it's home made. It's not healthy by anyone's standards, but it's good old fashioned comfort food, perfect for a rainy day, which seems to be all Denmark has to offer at the moment. Using cheddar is textbook, but I prefer a combination of gouda and parmesan. My boyfriend prefers it topped with breadcrumbs, I prefer slices of tomato - so we do both!

Macaroni cheese:

Enough for four people, or maybe two if you're pigging out!

1 large tbsp butter
1 large tbsp plain flour
1/4 tsp cayenne pepper
1/2 tp paprika
500 ml milk
100 grams grated gouda cheese
50 grams grated parmesan cheese
250 grams pasta (I suppose you should use macaroni, but my shop doesn't have it)
Salt and pepper
Bread crumbs or tomato, optional

Heat your oven to 200 degrees. Boil the pasta, preferably for a few minutes less than suggested on the packet.

While the pasta is cooking, make the cheese sauce. First, make a roux by melting the butter and stirring in first the cayenne pepper and paprika, then the flour. Cook for a minute or so, then gradually add the milk while whisking constantly. When all the milk has been added and the sauce has thickened, add the cheeses and season with salt and pepper.

Combine the cheese sauce and cooked pasta in an oven proof dish. For a crunchy topping, top it with a thin layer of bread crumbs and perhaps a few knobs of butter. Alternatively, top it with slices of tomato. Cook in the oven for 20 minutes, or until the sauce is bubbling and your topping is starting to brown.

I had it with a breaded Quorn fillet and roasted asparagus, and you can bet your last Mcnugget it was delicous!

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