Traditional Cheese Macaroni

Ingredients:

You will need:

250g / 9oz macaroni.
40g / one, ½oz butter.
40g / one, ½oz plain flour.
500ml / 1pint milk.
250g /9oz grated cheddar.
50g / 2oz grated parmesan.
Salt & pepper, pinch of both.

Method:

boiling pan, x one (giant to fit the macaroni in).
Boiling pan, tiny, x one (for the cheese sauce).
Colander, x one.
Knife, x one.
Chopping board, x one.
Wooden spoon, x one
cheese grater, x one

Procedure:

one. Fill a boiling pan with water to submerge the macaroni & then bring to the boil. One time boiling, add the macaroni & turn the heat down to a simmer & leave for around ten � 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). One time prepared remove using a colander & drain well.

two. Meanwhile melt the butter in a tiny boiling pan on a medium heat. One time melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk tiny by tiny whilst stirring continuously until all the milk is used & you are left with a thick, pourable white sauce.

three. Finally, add the grated cheddar cheese & parmesan to the white sauce & continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste & then enjoy.