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Macaroni Cheese
Yield: 4 servings

225 g macaroni
40 g butter
40 g plain flour
1/2 teaspoon mustard powder
600 ml milk
175 g cheddar cheese; grated
salt and freshly ground pepper
parsley; to garnish

Cook macaroni in boiling water until tender, about 7-10 minutes.
Meanwhile, melt the butter in a saucepan, add the flour and mustard
and cook slowly for 2 minutes. Stir often and do not allow the
mixture to brown. Gradually blend in the milk. Cook, stirring
until sauce thickens, boils and is smooth. Simmer for 2 minutes
and remove from heat. Stir in 100 g cheese. Season to taste.
Drain macaroni, add to sauce and mix. Transfer to a 1.1 litre
greased flameproof dish. Sprinkle remaining cheese on top and
brown under a hot grill. Garnish with parsley.

Note: If macaroni cheese is prepared in advance, re-heat at 200 C
/ 400 F / Gas 6 for 25 minutes or microwave on medium (50%) for
about 15 minutes.

VARIATIONS

Macaroni Cheese with Bacon

Follow recipe and method for macaroni cheese. Add 100g chopped
and lightly fried bacon to the sauce with the macaroni.

Macaroni Broccoli Cheese

Follow recipe and method for macaroni cheese. Add 225g lightly
cooked and drained broccoli florets to the sauce with the macaroni.

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