FPC 11/1/18 Macaroni Cheese Recipe
Serves 4-6 adults
12 oz macaroni
4 spring onions
1 clove garlic crushed
4 oz button mushrooms (optional)
2 tablespoons plain flour
1 pint milk
handful cherry tomatoes
8 oz cheddar cheese
1 generous teaspoon dijon mustard
1 cup of fresh bread crumbs
Preheat oven to 180C /350F/gas 4.
Put the macaroni on to boil. Meanwhile gently cook the spring onion and garlic in the olive oil. Add the mushrooms if using and allow to soften. Add the flour and then gradually add the milk, stirring continuously as it thickens. Add two thirds of the grated cheese and dijon mustard and stir in well until the cheese melts. Add the cooked drained macaroni to a pie dish and pour the sauce over top. Top with the rest of the grated cheese, the bread crumbs and tomatoes and bake until crispy on top around 20 minutes. Cover with foil to begin with to prevent browning too quickly.
Serve with green vegetable such as broccoli or green salad.
I love this recipe, its easy to do, uses basic stores and feeds lots economically. Also includes vegetables and garlic, superfood for the immune system.
Me and GD had to go over to Falmouth today so dinner tonight was a slow pot casserole I put on before we left, for GD and me, and I made up some chicken nuggets and chips for the young ones when we got back.
Shopping for the first time this week and this was my haul,
I have £11.50 left to get something for Sunday.
Dish was all but eaten before I remembered needed to take a pic so have used a pic in the header by www.motherandbaby.co.uk which looks exactly like this recipe looks when done.