This is probably my most favorite comfort food to eat, filling, yummy and mouth watering are a couple of words to describe this dish.
2 Tablespoons Butter
3 Tablespoons Plain Flour
1 Teaspoon Mustard
500ml Milk whole or semi-skimmed
5-8 Medium sized Mushrooms, chopped
4-6 Spring onions, chopped
1 Clove of Garlic, finely chopped
250g Mature Cheddar cheese, grated
500g Macaroni/Spirali/Short Pasta
50g Parmesan Cheese, grated
1. The first step is to turn on the oven at 200C/fan 180C/gas this will
pre-heat your oven. Then we can start on boiling the pasta in a pot of salted water, cook this until soft, try to stop cooking a couple of minutes before the recommended time. Once boiled drain the pasta and drizzle some olive oil over it to stop it from sticking together.
2. To start with the sauce, melt the butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in around 3 quarters of the cheddar and half the Parmesan. Add your chopped mushrooms into the sauce at this stage and stir for a minute or so.
3. Stir the pasta and some seasoning into the cheesy sauce as well as the spring onions, then tip into a large ovenproof dish, Scatter over the grated cheddar and remaining Parmesan, then bake for 20 mins until crisp and golden.
4. Take out from the oven and enjoy whilst it is still nice and hot, I like macaroni with garlic bread and some salad, how about you?
*If you don’t like mushrooms you can try adding different ingredients like butternut squash or courgettes, whatever you fancy really.