My Favourite Macaroni Cheese
My Favourite Macaroni Cheese

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my favourite macaroni cheese. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

My Favourite Macaroni Cheese is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. My Favourite Macaroni Cheese is something which I have loved my entire life.

My favorite way to eat mac 'n cheese from a box (like Kraft's Macaroni & Cheese). The salsa added, makes it taste sooo good! This is one is a favourite in our house. It is easy, made of basic ingredients.

To begin with this recipe, we must first prepare a few ingredients. You can cook my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make My Favourite Macaroni Cheese:
  1. Get 250 g macaroni or pasta of choice (I love Rigatoni)
  2. Make ready 50 g baguette, cut into small chunks
  3. Get 1 tbsp butter, melted
  4. Make ready 40 g butter
  5. Take 40 g plain flour
  6. Take 600 ml whole milk
  7. Get 1 tsp freshly ground nutmeg
  8. Prepare 180 g strong cheddar cheese, grated
  9. Prepare 90 g Gruyere cheese, grated
  10. Get 50 g Parmesan, finely grated
  11. Make ready 150 g streaky bacon or pancetta, cut into strips/cubes

I used coarsely shredded cheddar and finely shredded Italian blend. I love the blue box Macaroni and Cheese. I know it's a terrible thing, but it has been my favorite food ever since I can remember. Macaroni Cheese was my favourite food growing up, I had it every birthday.

Steps to make My Favourite Macaroni Cheese:
  1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
  2. Bake for 6 minutes or until crisp, then set aside.
  3. Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
  4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
  5. For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
  6. Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
  7. Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
  8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
  9. Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.

I know it's a terrible thing, but it has been my favorite food ever since I can remember. Macaroni Cheese was my favourite food growing up, I had it every birthday. Not much has changed, except perhaps it is more of a side dish now than a main course! This dish starts out as mac and cheese. But add some hard-cooked eggs, mayo and chopped veggies and—voila!—it's one fabulous macaroni salad.

So that’s going to wrap it up with this special food my favourite macaroni cheese recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!