Dinner / Food / Kids Food / Lunch

It’s a Classic… Macaroni Cheese Meets Dijon Mustard and #NotInOurBread

Love For Me? Macaroni Cheese More Like!

Love For Me? Macaroni Cheese More Like!

If you read the Flourless Chocolate Brownies post you’ll know it’s been a slow day here… It’s cold & misty outside, so we’ll snuggle down, bake and snuggle some more.  We are all feeling a little worse for wear, following an over indulgent (be it sweets or bloody mary’s) night last night.  So by lunch time I could only think of making Macaroni Cheese… It’s My daughter’s favourite, so much so that I got a love note when she knew I was making it… I think it says more about her love of Macaroni Cheese than me actually!

So here’s a rich, carby cheese fest of a meal… Enjoy!

Ingredients (serves 4):

100g Butter

100g Flour*

1 1/2 Pints Milk

1 tsp dijon mustard

1/2 tsp nutmeg

Black Pepper

350g Organic Pasta

100g Mature Cheddar Cheese for the Bechamel (and extra for grating on top)

Method:

Serve with a side of rocket and sun-dried tomatoes

Serve with a side of rocket and sun-dried tomatoes

1. Put a large pan of water on to boil (this is for the pasta), and pre-heat the oven to 200C.

2. In a large saucepan melt the butter.

3. When the butter is melted begin whisking in the flour until its thick, gloopy and smooth.

4. When the butter and flour is completely combined, begin adding the milk, about 100mls at a time, whisking and pouring to create a smooth sauce, until you have added 1 pint of milk.

5. Whisk in the mustard, nutmeg and grate in 100g of Cheddar Cheese.  The sauce should simmer but not boil so turn down the heat and add a little extra cold milk if necessary.

6. When the pan of water is boiling, add 350g pasta and simmer until the pasta is al dente and about 3 minutes off it’s full cooking time.  Drain and add to a large oven-proof dish.

7.  Once the pasta is in the oven-proof dish pour over the cheese sauce.  If it’s been standing you may need to add a little extra milk to loosen it up.  The pasta will absorb some extra liquid in the oven so make sure the sauce isn’t too thick.  It should pour well and be only slightly thicker than you’d like to eat it.

8.  Grate over extra cheese and a sprinkling of nutmeg.

9. Add to the oven and cook at 200C for 25 minutes or until the cheese is browning.

Serve with a side of rocket and sun-dried tomatoes.

*I’ve bought organic flour for as long as I can remember now, but I haven’t thought too much about why until recently.  And recently I’ve read a number of articles about glyphosate, which is a weed killler, and a study which found it in urine samples of as many as 70% of city dwellers.  Part of me doesn’t want to mention this at the same time as I’m posting a delicious comfort-food for my family, but a greater part of me doesn’t want weed killer in their dinner either, and I’m pretty sure none of you do, which is why I’m sharing.  Visit the Soil Association page for more information.  But to quote:  “A probable carcinogen is being sprayed on UK wheat crops and is now appearing in up to 30% of bread tested”.  The Soil Association is campaigning against it’s use using the #NotInMyBread hash-tag.  But the truth is, if you want to avoid it, buy organic.

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