Macaroni Cheese is a family classic because it’s fantastic on it’s own, as a side and as leftovers. The kids love this version and thankfully they can stand a little heat so they like the mustard kick. Macaroni cheese is one of my favourite side dishes for a BBQ. I’ll often make the cheese sauce in the morning when I’m doing food prep then pour it over cooked pasta when the BBQ is on and I’m ready to put it in the oven.
Serves 2 Adults & 2 Kids
300g macaroni pasta
100g grated cheddar
100g grated mozzarella
2 tbsp plain flour
1 tbsp dijon mustard
1tsp dried parsley
- Put a large pot of salted water on to boil then cook the macaroni until it’s al dente. Make the sauce whilst the pasta is cooking.
- Melt the butter in small saucepan then sprinkle in the flour and stir for a minute before whisking in the mustard. Gradually add the milk, whisking as you go.
- Once all the milk is incorporated, add the grated cheese and whisk until it has completely melted into the sauce (the whisk should come out clean). Add the parsley and stir.
- Drain the cooked pasta then pour the cheese sauce over macaroni and stir then pour into a casserole dish and cook for 30 minutes in a 220°C (200°C Fan) until the top is golden.