Macaroni Cheese is a traditional British recipe, originating in the Victorian period, for a dish of macaroni pasta baked in a milk and cheese sauce and topped with Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Macaroni Cheese.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This dish became popular during Victorian times when it became fashionable to give a British twist to traditional Italian dishes. It is now also an American Thanksgiving staple.
Add the macaroni to a large pan of boiling lightly-salted water and cook for about 10 minutes, or until just softened. Drain in a colander and set aside.
Melt the butter in a large pan over medium heat. When completely melted sprinkle the flour over the top and stir in to combine, forming a roux. Cook for a few minutes then gradually add the milk, stirring all the while. Allow to cook for about 10 minutes, stirring frequently until you have a thick and smooth sauce.
Take the sauce off the heat and stir-in 175g of the Cheddar cheese. Keep stirring until the cheese has melted into the sauce. Now add the macaroni and stir to combine before pouring into an oven-proof baking dish. Top with the remaining Cheddar cheese an the parmesan then place under a hot grill and cook until the topping is browned and bubbling. Serve immediately.
