Whole wheat Macaroni Cheese
|Whole wheat macaroni/Any macaroni will do||4 Ounce (110 g)|
|Water||2 Pint (1.25 litres)|
|Butter||2 Ounce (50 g, plus a little extra)|
|Plain flour||1 1⁄2 Ounce (40 g)|
|Dried mustard||1 Teaspoon|
|Milk||3⁄4 Pint (425 ml)|
|Cheddar cheese||6 Ounce, grated (175 g)|
|Streaky bacon rashers||4 , de-rinded and chopped|
|Mushrooms||2 Ounce, sliced (50 g)|
|Onion||1 Medium, chopped|
|Freshly milled black pepper||To Taste|
|Freshly grated nutmeg||To Taste|
|Tomatoes||2 , cut into small pieces|
1 Preheat the grill.
2 Lightly grease a baking dish.
3 In a large saucepan put 2 pints of water with 1 teaspoon salt.
4 Gradually bring to a boil, adding in the macaroni.
5 Boil, uncovered, for 8-10 minutes.
6 Meanwhile, in another saucepan, melt 2 oz of butter.
7 Blend in the flour and mustard.
8 Add in the milk a little at a time to make a white sauce and cook for about 6 minutes.
9 Stir in half of the grated Cheddar cheese and let it melt gently into the sauce.
10 Season with salt, pepper and a grating of nutmeg.
11 In a small frying pan, melt a little butter.
12 Add in the onion, bacon and mushrooms and fry together for about 6 minutes or until soft.
13 Drain the macaroni well in a colander.
14 Mix it with the sauce and the onion, bacon and mushroom mixture.
15 Transfer it all into the prepared baking dish.
16 Sprinkle the remainder of the cheese on top along with the pieces of tomato.
17 Place the dish under a pre-heated hot grill until golden brown and bubbling.
18 Serve hot.