The best maccaroni and cheese
- 250g elbow macaroni
- 30g butter
- 30 plain flour
- 375ml milk, scalded (heated to just below boiling point)
- 190g cheddar cheese, roughly grated
- 1 tsp salt
- ground black pepper
- dash of tabasco and worcestershire sauce
- 30g bread crumbs
- 30g parmesan cheese
Preheat oven to 325F.
Boil macaroni until al dente. Meanwhile, heat the butter in a saucepan. Stir in the flour and let bubble for 1 minute, then add the milk, whisking as you do so to prevent lumps. Let simmer as the mixture thickens, then stir in the Cheddar until it is melted. Add, off the heat, the salt, pepper, Tabasco, and Worcestershire sauce.
Combine the breadcrumbs and parmesan cheese, Butter a casserole well and coat with 4 tablespoons of the breadcrumb mixture. Drain the macaroni and toss with the sauce. Pour into the casserole, top with the remaining breadcrumb mixture, and bake in the preheated oven for 45 minutes to 1 hour, until crusty brown.
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