Macaroni Cheese Pots2016-04-20
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
A rich and creamy recipe.
- 30g butter
- 30g plain flour
- 850ml milk
- 1 clove garlic, chopped
- 1 tsp Dijon mustard
- 200g Mature Cheddar Cheese, grated
- 100g Mozzarella Cheese, grated
- 50g Parmesan Cheese, grated
- 250g macaroni
Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to give a smooth sauce.
Add the garlic, simmer for 4 minutes, then add the mustard, Cheddar Cheese, Mozzarella Cheese, half the Parmesan Cheese and stir until melted. Season.
Heat the oven to 220°C. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the sauce and divide between 4 oven-proof dishes.
Scatter over the remaining Parmesan Cheese, then bake for about 15 minutes until golden and bubbling.