Ingredients

2 cups/240 g dried macaroni
4 tablespoons/60 g butter
3 tablespoons all-purpose/ plain flour
1 teaspoon mustard powder
24 cups/530 ml milk
14 cups/115 g grated mature Cheddar cheese
14 cups/115 g grated mild Cheddar cheese
5 dashes of hot sauce
4-oz./115-g jar pimentos, drained
Kosher/flaked salt
Freshly ground black peppe
It’s hard to think of a meal more comforting than mac ‘n’ cheese. If this dish was a real person, it’d be rocking Ugg boots, a unicorn fleece onesie, and wrapped up in an enormous puffa jacket. Here. the comfort levels have been elevated further with the addition of pimento.

Instructions

1.Preheat the oven to 350°F/180°C/Gas 4. Fill a large saucepan with water, and bring to a rolling boil.
2.Add 1 tablespoon of salt and the macaroni to the water. Cook for 5 minutes, then drain and set aside.
3.In the same saucepan, melf the bufter overa medium heat. Add the flour, and whisk constantly for about 3 minutes, until the flour mixture is a light amber color, Add the mustard powder.
4.Slowly whisk in the milk, and continue to whisk over a medium heat for about 5 minutes or until the sauce has thickened.
5.Remove from the heat and add the grated cheeses and a few dashes of hot sauce, whisking until the cheese has melted. Season to taste with salt and pepper.
6.Return the macaroni to the saucepan with the cheese sauce and toss to coat. Stir in the drained pimentos.
7.Pour into a medium baking dish.
8.Cover with foil and bake in the preheated oven for about 30 minutes, then remove the foil and bake for a further 10 minutes uncovered, until starting to brown on top and bubbling around the edges.

It’s hard to think of a meal more comforting than mac ‘n’ cheese. If this dish was a real person, it’d be rocking Ugg boots, a unicorn fleece onesie, and wrapped up in an enormous puffa jacket. Here. the comfort levels have been elevated further with the addition of pimento.

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