Streamlined macaroni cheese

Press, 12 September 1984, Page 15

Streamlined macaroni cheese

Alison Hoist’s

Food Facts..

It pays to take a little time, and think about the recipes you make regularly. It is easy to get so accustomed to following the same old routine that you never stop to wonder if you could be cutting a few comers, saving a few minutes or a dirty dish or two.

I must have made macaroni cheese hundreds of times at my children’s request. Only a few months ago I decided to experiment to see whether I could make a simpler, one pot version. It wasn’t too hard to do this. Now I wonder why I. didn’t think of modifying the recipe years ago. 2% cups water

25g butter 1 cup macaroni or perciacelli

cups grated tasty cheese ’A cup dried milk powder 1 teaspoon cornflour % teaspoon salt extra milk if necessary Put the water and butter in a medium-sized saucepan. As soon as the water comes to the boil add the macaroni or perciacelli, stir well, then cook uncovered, for 8 to 10 minutes, or until the pasta is tender, with much of the water absorbed. (Adjust the heat so the mixture bubbles gently. Do not boil rapidly.) While the pasta is cooking mix together in a fairly large bowl the grated cheese (150 to 200 g), the full 1 cream or non-fat milk powder, the cornflour and the salt. Toss these ingredi-

ents together thoroughly.

As soon as the pasta is tender, stir in the cheese mixture, a little at a time, while the saucepan stands on very low heat. Taste and adjust seasoning as desired, then leave to stand, on very low heat, or a turned off element, for 2-3 minutes. If the macaroni cheese thickens too much in this time, add milk to thin it down.

If a brown crusty surface is desired, transfer to an ovenware dish, sprinkle with more grated cheese or with parmesan cheese and brown under a hot grill. This recipe can be doubled successfully, but a little less water should be used to cook the pasta. Cook 2 cups pasta in 4 cups of water.

For flavour modifications add mustard or curry powder etc. to the grated cheese. Boil chopped onions or sliced celery with the pasta, or add chopped ham, bacon, drained pineapple pieces etc. after the cheese has melted into a sauce.

Note: If the macaroni cheese is being served with chops, sausages, steak etc. and vegetables, use the smaller amount of cheese. If it is being served as the main part of the meal the larger quantity should be used.