Macaroni Cheese
Indulge in a creamy and cheesy delight with this irresistible wholewheat macaroni and cheese recipe. The rich and velvety cheese sauce, made with a blend of cheddar and parmesan, coats the wholesome wholewheat pasta for a comforting dish that is bound to satisfy your cravings. Baked to perfection, this mac and cheese is a crowd-pleaser that can be enjoyed hot or cold, making it a versatile and delicious meal option for any occasion.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 25g/1oz plain flour
- 500ml/17½fl oz milk
- 100g/3½oz cheddar
- 50g/2oz parmesan
- 400g/14¼oz wholewheat macaroni
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted.
- Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4 (or makes 6 macaroni cups)
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