An all time favourite pasta dish, fantastic as a meal on it’s own Or served as a side dish.
Nothing beats good old comfort food. There are various methods out there to prepare this relatively easy dish, and today I present to you My Way of whipping up this cheesy goodness.
One of the main components of this dish, is the cheese sauce. I whip up a variety of creamy sauces, from one basic recipe.
So to get to my post on making Mac and Cheese, I share with you my Master White Sauce Recipe, before proceeding on.
Author : FOODEVA MARSAY (@foodeva_marsay)
3 Cups Milk
3 Tablespoons All Purpose Flour
2 Tablespoons Butter/Margarine
1/2 teaspoon Salt and White Pepper powder
~Heat the Milk in a saucepan on stove top
~Add the Butter/Margarine, and allow to melt as the milk heats up.
~Add the flour, 1 Tablespoon at a time, whisking well after each addition to prevent lumps from forming.
~bring the now thickening sauce to a gentle boil and remove from the stove top.
~Add your seasoning, Salt and White pepper.
~Whisk well again and check if seasoning is correct.
~Master White Sauce is ready for use.
Author : FOODEVA MARSAY (@foodeva_marsay) www.marriamsayed.com
~1 batch of master white sauce
~when adding seasoning “before” removing from stove top, Add :
~2 teaspoon Mustard Sauce (any variety)
~1/4 teaspoon peri-peri spice (any variety)
~ 1 Cup Grated Cheddar Cheese.
All that’s left to do now is:
~ toss together 2 Cups of Prepared Macaroni (according to pack instructions), with the above Cheese Sauce, coat well.
~Place into a greased casserole dish.
(up until this stage, the dish may be prepared and left to rest at room temperature)
~Closer to meal time, bake the Macaroni and Cheese Sauce, at 200 degrees Celsius preheated oven, for 30 minutes.
~ 5 minutes before removing from oven, sprinkle a little more grated cheese on top, sprinkle with dried origanum and peri-peri spice, return to oven until cheese melts.
~Remove from Oven and Allow to rest for 10 minutes before serving.
ENJOY!!! (💕FOODEVA MARSAY💕)
Notes by Foodeva Marsay
* Any small type of pasta may be used for this dish, Here I have used Elbow Macaroni, instead of the straight normal Macaroni.
*if you intend to make a smaller batch of sauce, use a 1:1 ratio for the milk to flour and adjust amount of seasonings accordingly.
*♡For Pepper Sauce :- Use ground Black Pepper, instead of white pepper. This may be adjusted to your personal preference.
*♡For a Mushroom Sauce:- stir fry sliced/chopped mushrooms, before adding to hot milk. Ensure you whisk continuously to prevent the flour from clumping up.
*Kindly share my recipes as posted*