Servings : Serves 2-3
One of the most delicious, comforting, cheesy and creamy meals ever!
- 2 1/2 cups elbow pasta
- 2 tbsp butter
- 3 tbsp flour
- 250 ml milk
- salt to taste
- pepper to taste
- 2 tsp red chilli flakes (optional for a spicier version)
- shredded cheddar cheese (you can add some mozzarella cheese with this if you prefer a cheesier mac n cheese, I normally add about 3 tbsp. of mozzarella sometimes and it tastes awesome!)
Boil the pasta as per packet directions with some salt and a tsp. of oil. Then drain in a colander and set aside.
Melt the butter in a saucepan, then sieve in the flour, add salt and pepper and stir until smooth. You need to cook this for 2-3 minutes to avoid the raw taste/smell from the flour. Remove from the heat and start adding the milk a little at a time whilst stirring or whisking to form a smooth roux/sauce. Keep adding the milk until it’s all in and the mixture is smooth. Return the pan on the heat and cook on medium heat for about 10 mins. Now turn off the heat and add three-quarter cup of the cheddar cheese and stir until it melts.
Mix this sauce with the cooked macaroni, then pour into a greased casserole dish. Sprinkle the remaining cheddar cheese on top.
Bake in a pre-heated oven at 180 C for about 20-25 minutes or until the top is golden. Serve hot! 🙂