Macaroni and cheese bake
This dish is one of my favorites. It is simple, delicious and it's perfect for a last-minute dinner. We have it at least once each week.
Equipment
- 2 Medium sauce pan
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 1 Casserole dish
- 1 Mixing bowl
- 1 Colander
- 1 Medium mixing Bowl
Ingredients
- 100 g butter
- ¼ Cup flour
- 2 Cup milk
- ⅓ Cup cheese of your choice(plus extra for baking) grated I use tasty
- 6 Cup Macaroni
- 1 tbsp salt
- ¼ Cup Bread crumbs of your choice I home make mine
- 1 pinch Paprika
- 1 tbsp Olive oil Or a cooking oil of your choice of your choice
Instructions
- First Bring a saucepan of water to a boil and then add the salt. Let it come back to a boil and add the pasta. cook for 6-8 or until andante.
- While the pasta is cooking add the butter to the other saucepan and melt. At this point, you may brown the butter if you wish to enhance the flavor of the dish. But be careful not to burn the butter. Then add the flour and stir with a wooden spoon until combined once combined immediately add the milk about ½ a cup at a time letting it thicken as you go. Once the sauce has thickened for the last time, turn off the heat and leave to rest.
- To take out the pasta. Tip the pasta and the water into a colander straining the water from the pasta until it is just the pasta left.
- Add the grated cheese to the sauce and mix until smooth and creamy. Now add your completed béchamel sauce and the cooked pasta to a mixing bowl and mix until combined. Then transfer to a casserole dish. Now smooth it out until it is flat. Evenly sprinkle over the cheese and then add the bread crumbs. You must add the bread crumbs after the cheese because then the bread crumbs get toasted on the top and the cheese melts into the pasta on the bottom making it extra cheesy!
- Cook at 180℃/350℉ for 15-20 minutes or until golden brown. Cool for 5 minutes before eating and enjoy!