Witzend
For anyone who wants it:
My recipe is in Imperial, but 4 oz = roughly 100g.
16 oz short macaroni, or other pasta - I often use penne.
16 oz grated cheese - I use good strong Cheddar
16 fl oz milk (I use semi skimmed)
3 eggs
Salt, pepper (white if you don’t want a speckled pie), English mustard
Grease a large shallow ish baking dish.
Preheat oven to 180C, 160 fan.
Grate the cheese - a cylinder grater makes this a lot easier - I hate box graters!
Bring a large pan of salted water to the boil, sling in the pasta and cook as per packet instructions.
Drain well and while it’s still hot, in a big bowl or pan combine pasta with cheese, mix well.
Beat eggs, add to milk, mix well, add salt, pepper and a good dollop of English mustard (about a heaped tsp), add all to the cheese and pasta, mix well.
Pile into baking dish, bake for about an hour. I cover the top with foil to stop it going too crispy.
Leave to rest for 15 mins before cutting into squares.
I’ve often made it well in advance and heated gently through, but it can be served at room temp.
A coleslaw type thing of white cabbage, onion, carrot, celery and apple, with just enough mayonnaise to hold it together, goes perfectly with this.
Thank you Witzend
I'll print that out and make it for my 6yr old granddaughter. She loves macaroni cheese and has become a very fussy eater of late. My DD & GDs came for Sunday roast last week but I had to make said GD maci cheese & fish fingers! She wouldn't even have a Yorkshire pudding! She doesn't like gravy and calls it 'curry sauce', won't eat chicken popcorn [chicken nuggets] which she used to love, won't eat cheese, so strange how she loves maci cheese. Getting worried about her, so very pleased to have this recipe.