A lovely three-cheese baked macaroni, or what a plate of pure comfort food looks like, no one can possibly say no to this.
Hands up those of you who like macaroni and cheese, I personally love anything that has cheese in it, and if it is Cheddar cheese, even better. You can never go wrong with such dishes, they are simple enough to be cooked by anyone, yet so tasty, that one would think a considerable amount of effort has gone into preparing them. Hardly any effort, I must assure you.
Fancy a night in, but feeling too guilty from your last take-away? Well, I admit, this may not be the healthiest dish I’ve ever cooked, but hey ho, one should be allowed to indulge from time to time. I see no harm in it, and then, it is way better than what stores have to offer in terms of comfort food. At least you know what goes into your food.
There is this almost silly fright of carbs that I could never understand. No one says you should live exclusively on pasta, bread and rice, but they have been wrongly blamed for all the bad things that happen in the world. The truth is that carbohydrates are the body’s main source of fuel, being used for energy. Deprive yourself of the good carbs, and you’ll find yourself binging on proper junk. I have always preached that balance is the key to a happy life, and so it is. A bit of everything, and the body can only thrive. So, go on, enjoy your plate of macaroni and cheese! Ok, maybe not every single day, but as long as you also eat plenty of fruit and vegetables, you will be nice and healthy, trust me.
Good old baked macaroni and cheese
- 250 g macaroni
- 250 ml full-fat milk
- 50 g Cheddar Cheese, grated
- 25 g Red Leicester Cheese, grated
- 25 g Mozzarella Cheese. grated
- 100 g breadcrumbs
- 25 g salty butter
- 1 tbsp plain flour
- 1/4 tsp ground black pepper
- Bring a pan of salty water to the boil.
- Add the macaroni and boil on a medium heat until cooked. Any kind of pasta should do, it does not necessarily have to be macaroni.
- Remove from the heat, drain the water and set aside.
- In a saucepan, melt the butter and add the flour, whisk for a few seconds until you get a smooth paste, then add the milk and continue to whisk until it thickens into a sauce.
- Add the Red Leicester Cheese together with half of the Cheddar cheese and mix well.
- Preheat the oven to 200 degrees C.
- Transfer the cooked macaroni to an oven-proof dish, then pour over the cheesy sauce.
- Season well with ground black pepper. No need for salt, since the cheese is salty anyway.
- Sprinkle over breadcrumbs, then scatter over the remaining Cheddar cheese together with the mozzarella cheese.
- Bake for 10 to 15 minutes until golden.
- Serve hot!