#Macaroni and cheese rue recipe free#
#Macaroni and cheese rue recipe mac#

You can set the timer of a minute less than recommended cooking time just to be sure.

#Macaroni and cheese rue recipe mac#

Cook the pasta until just al dente вЂ“ you want it to have a bit of a bite if you are making baked mac and cheese.If your sauce ends up a bit lumpy (school marm voice: which it shouldnвЂ™t if you add the milk gradually!) then whisk vigorously to dissolve the lumps or whizz with an immersion blender.This cheese is usually coated so it doesnвЂ™t stick and it will ruin your cheese sauce! Always grate the cheese yourself, I like to use a Microplane grater. Alternatively you can use Panko breadcrumbs.ДЇor next level mac nвЂ™ cheese, add some cooked lean bacon as a topping (or in the sauce!) just make sure to remove all fat first. Simply blitz a slice of wholemeal bread in a mini chopper until you have fine breadcrumbs вЂ“ I also like to add some fresh parsley in there. Transfer the macaroni into a baking dish and add breadcrumbs for an irresistible golden crunchy topping. Rather than use more milk, I have added a little of the pasta cooking water. I like a really creamy baked macaroni and cheese so if you intend to bake this recipe the cheese sauce has to be вЂњwetterвЂќ. Do not reheat the sauce or the cheese might split.ДЄdd your cooked macaroni and stir it all together вЂ“ ooey gooey yumminess! If you want to bake this dish then read on. Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. If you drag your finger on the spoon it should leave a clear trail. At this point the sauce should be thick enough to coat the back of your spoon. Cook for two minutes then stir in the mustard powder, paprika and salt. ThatвЂ™s the secret to a smooth silky sauce!Д«ring the sauce to a low simmer once all the milk has been added. Take your time and allow the roux to get fully absorbed into the milk before adding more. Gradually add the milk, a little at a time, stirring constantly.

Start by melting the butter (here I used Flora Light) in a pot over medium heat.ДЄdd the flour and stir with a wooden spoon until a paste forms вЂ“ this is called a roux. The secret to the best macaroni and cheese lies with the cheese sauce! Making a smooth and creamy BГ©chamel sauce (a.k.a white sauce), to give it its proper name, is easy once you know how.

Bacon вЂ“ lean bacon with all fat removed (again, totally optional).

Breadcrumbs вЂ“ creates a wonderful crust in baked macaroni and cheese but up to you whether to add!.

Cheese вЂ“ I have used reduced fat Cheddar cheese here but other types of cheese can be used or you can use a mix of different types of cheese for more flavour вЂ“ Gruyere cheese is a fave!.

Mustard powder or mustard, paprika, nutmeg and salt.

Skimmed milk, ideally Arla BOB (Best of Both) milk.

Flora Light (best for a slimming version) or butter.

#Macaroni and cheese rue recipe free#

Other types of small pasta can be used as well so feel free to improvise! Do not use вЂњquick cookвЂќ pasta in this recipe, especially if you are baking it. I divided this in 2 containers and froze one.This recipe uses some of your healthy extra allowance (for milk, cheese and breadcrumbs if used) so make sure you take that into account!

Let the dish sit for 5 to 10 minutes before serving.

Those edges will be a welcome and flavorful addition to each serving. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges.

Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne.

The combination should be fairly saucy, almost soupy. Pour sauce over pasta and stir until completely incorporated.Halt the cooking by draining the pasta and rinsing with cold water. You want barely undercooked pasta so that it can finish in the oven later. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). Somewhere during this sauce-cooking process, your pasta water has started boiling.I make my sauces in the microwave turns out great and never scorches. When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted.Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.Gradually add milk, whisking briskly to maintain a smooth sauce.The roux should be cooked and free of the flour flavor but still light in color.Continue to stir this roux over medium heat for two to three minutes. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat.