My Favourite Macaroni Cheese
My Favourite Macaroni Cheese

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, my favourite macaroni cheese. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

My Favourite Macaroni Cheese is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. My Favourite Macaroni Cheese is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make My Favourite Macaroni Cheese:
  1. Make ready 250 g macaroni or pasta of choice (I love Rigatoni)
  2. Make ready 50 g baguette, cut into small chunks
  3. Take 1 tbsp butter, melted
  4. Prepare 40 g butter
  5. Take 40 g plain flour
  6. Prepare 600 ml whole milk
  7. Take 1 tsp freshly ground nutmeg
  8. Prepare 180 g strong cheddar cheese, grated
  9. Make ready 90 g Gruyere cheese, grated
  10. Get 50 g Parmesan, finely grated
  11. Take 150 g streaky bacon or pancetta, cut into strips/cubes
Steps to make My Favourite Macaroni Cheese:
  1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
  2. Bake for 6 minutes or until crisp, then set aside.
  3. Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
  4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
  5. For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
  6. Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
  7. Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
  8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
  9. Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.

So that is going to wrap it up with this exceptional food my favourite macaroni cheese recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!