Macaroni in White Sauce
The ancestor of every macaroni cheese: pasta boiled in plenty of salted water, then folded back into a simple butter-flour-milk sauce. Bake it briefly if you want a browned top.
Ingredients
- macaroni — 200 g
- water — 2 l
- salt — 1 tbsp
- butter — 2 tbsp
- all-purpose flour — 2 tbsp
- milk — 360 ml
- grated cheese — 80 g
Instructions
- Break the macaroni into 2–3 cm lengths and boil it in the salted water until tender, then drain.
- Heat the milk in a small pan until it steams.
- In a second pan, melt the butter, stir in the flour and half a teaspoon of salt, and cook for a minute without colouring.
- Pour the hot milk in slowly, whisking, and simmer until the sauce coats the back of a spoon.
- Fold the drained macaroni through the sauce and stir in most of the cheese.
- Tip into a dish, scatter the remaining cheese over and brown briefly under a hot grill if you like a crust.