Add the flour and stir with a wooden spoon or small balloon whisk until a paste forms this is called a roux.
Melt the Flora Light in a pot over medium heat. Melt the extra butter and mix it with the extra cheese and the breadcrumbs. Make the cheese sauce while the macaroni is cooking.
Tip this straight into a wide, shallow oven dish, using a flexible spatula to get to all the sauce. And just so you know, aside from the baking, this easy macaroni and cheese. Once you’ve added all the milk, keep the sauce on the heat and stir through the cheese, followed by the mustard and nutmeg, and then salt and pepper to taste.Īdd the macaroni to the sauce, along with the pasta water, and stir until even. four steps to making baked macaroni and cheese, first melt the butter and add the. It’ll take you on a whole journey, thickening up before it smooths back out again. red pepper until smooth stir in 1/2 (16-oz.) package elbow macaroni pasta. Transfer the noodles to a large, rimmed baking sheet or baking dish, drizzle with the olive oil and stir to coat. black pepper, 1 cup shredded extra-sharp Cheddar cheese, and, if desired, 1/4 tsp. Drain and immediately rinse under cold water. Add the milk bit by bit (about 100ml at a time). This is the last step in creating a fantastic homemade sauce for our Baked Classic Macaroni and Cheese. When it’s melted, add the flour, and stir with a wooden spoon until smooth and beautifully beige. Meanwhile, in a large saucepan, melt the 100g of butter over a medium heat. Preheat the oven to 180C fan/gas mark 6 and get some salted water boiling for the macaroni.Ĭook the macaroni for 2 minutes less than the packet indicates, drain it and leave it to one side, keeping back half a ladle of pasta water.
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