Baked Macaroni and Cheese
Melissa Hills
25 July 2022
A lovely comfort food. Can be made as a side and easily paired with some vegetables or a salad and some meat (roast chicken from the supermarket is a great option).
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables or some type of meat. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
*To make gluten-free, use gluten-free pasta.
Recipe from Feast and Farm.
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Ingredients
Adjust Servings
| 1.5 cups dry macaroni elbows | |
| 3 Tbsp butter | |
| 3 Tbsp flour | |
| 2 cups milk | |
| 0.5 tsp each salt & pepper | |
| 2 cups grated cheese |
Directions
1.
Preheat over to 180 degrees C.
Bring a pot of water to the boil; add a generous sprinkling of salt and add the pasta.
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2.
While the pasta cooks, melt the butter in a pot large enough to hold the pasta when it is done.
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3.
Add the flour and stir over medium heat until the mixture is lightly browned, 1-2 minutes.
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4.
Add the milk and whisk to remove any lumps. Season with salt and pepper.
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5.
Cook over medium heat until the sauce thickens and starts to bubble. Continue to stir the whole time to avoid it burning. About 5-6 minutes.
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6.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
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7.
When the pasta is almost done, but still firm, drain it and add to the sauce. Stir the pasta into the sauce and bake in a greased dish (about 8"x8" or similar) for 20-25 minutes until browned and bubbly.
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