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INGREDIENTS
250g macaroni
250g mature Cheddar or red Leicester or a mixture
of both
250ml heavy cream
2 eggs
grating of fresh nutmeg
salt and pepper
METHOD
1. Preheat the oven to 220°C/gas mark 7. Cook the
macaroni according to the packet instructions, drain and then put back into the
hot pan.
2. While the pasta is cooking, put the cheese,
heavy cream, eggs and nutmeg in a processor and blitz to mix. Or grate the
cheese and mix everything by hand.
3. Pour the cheese sauce over the macaroni, stir
well, and season with salt and pepper to taste.
4. Tip into a 25.5cm-diameter dish (wide and
shallow is best) and bake in the very hot oven for about 10–15 minutes, or
until it is bubbling and blistering on top.
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Ummmm. Looks yummy. I'll have to make a metric conversion.
ReplyDeleteOr you can go by the eye. Just put in as much as you like, only make sure that the cheese and cream ratio is the same.
ReplyDeleteIt just happens to be dinner time...and this make me hungry, looks great.
ReplyDeleteThis is the best mac and cheese recipe i have ever made. Very creamy and cheesy :)
ReplyDelete