It was my first time making Macaroni cheese - I wanted to try it for a long time though. Macaroni cheese is very popular in the UK and in USA - where it's called mac'n'cheese. Its popularity in the USA has been attributed to Thomas Jefferson serving it at a White House dinner in 1802. I had a lot of broccoli which I had to use, that's why it's not a 'normal, traditional' Macaroni cheese ;) but with a twist. I'm sure that other veges would work great too - artichokes, cauliflower, mushrooms or peppers. It was very good dish and quite cheap too :) I'll make it again for sure!
How to make it...
- 350 g macaroni, cooked as per instructions
- 1 broccoli head, cut into small pieces
- 1 garlic clove
- 50 g plain flour
- 50 g butter
- 700 ml milk
- spices: salt, pepper, nutmeg, mustard powder
- 150 g cheese, grated
- 3 tomatoes, sliced
- mix dried herbs
- some more grated cheese for topping
Cook broccoli, but only a little - it has to be al dente. Heat the butter till foamy, add garlic and fry for 2 minutes. Remove the garlic and add flour stirring constantly. Add milk, few tablespoon at a time, each time mixing very well. After whole milk is added, season to taste with salt, pepper, nutmeg and mustard. Reduce the heat and stir till it's nice and thick. Add 150 g grated cheese and mix well, till cheese is completely melted. Add broccoli and stir well.
Put cooked macaroni to an oven proof dish. Transfer roux mixture onto the macaroni and mix. For the topping, arrange sliced tomatoes on top of the macaroni cheese. Sprinkle with some grated cheese (Parmesan would be perfect!). Season with salt and pepper. Drizzle with some extra virgin oil of olives.
Bake the macaroni cheese in preheated oven in 200 C, on the middle shelf for about 30-40 minutes (or until the topping is golden brown and it's bubbling).