Creamy macaroni and cheese
‘This is the macaroni and cheese recipe I grew up on – creamy sauce, chewy pasta, and plenty of cheese. It always felt like a special treat to us kids, although I suspect my mother liked it more because it was an easy stovetop dish that required almost no thought to pull together at the end of a long day.
Whatever the reason, whatever the occasion, a bowl of this mac and cheese will always spell comfort.’ Emma Christensen
500 grams pasta
1 1/2 cups milk
2 tablespoons flour
3 cups cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon powdered mustard
Prepare all your ingredients.
In a large saucepan, bring salted water to the boil over high heat. Add the pasta and cook for 10-15 minutes or until al dente. Drain and set aside.
Whisk together ½ cup of milk and flour in a small bowl until there are no lumps. Place the rest of the milk in a medium saucepan over medium heat. When you just start to see whisps of steam rising from the warming milk, lower the heat and whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream.
Turn the heat to low and begin mixing handfuls of cheese into the milk. Add the salt and mustard and stir until all the cheese has melted and the sauce is creamy. Taste and and season to taste. Remove the sauce from the heat.
Place the pasta and 1/2 of the cheese sauce in a large serving bowl. Toss to coat the pasta evenly. Add the remaining sauce and any extra add-ins and stir to combine. If you’d like a looser sauce, add a bit of milk. Serve the mac and cheese immediately while still warm.