Good, better, best
+ Good – Recipe
++ Better – Add cooked bacon or ham to the mix for a meaty, salty twist.
+++ Best – Stir pesto, Parmesan and chopped basil into the sauce.
Ingredients
• 400g macaroni
• 50g unsalted butter
• 200g McDougalls Plain Flour
• 800ml milk
• 125g Marvel Milk Powder
• 1 bay leaf
• 15g English mustard
• 300g cheese, grated
• 2 eggs, beaten
• 250g breadcrumbs
Method
- Add the macaroni to a large pan of boiling water, stir and return to the boil. Cook for 11-13 mins, drain well, cover and set aside.
- Make up the sauce in a saucepan by melting the butter and adding 50g of the flour to make a white roux.
- Slowly whisk in the milk until a thickened smooth sauce is achieved. Add the Marvel Milk Powder and bay leaf and simmer gently for 20-25 mins. Remove from the heat and take out the bay leaf. Add the mustard and the cheese, and whisk until smooth and creamy.
- Fold the cooked pasta into the sauce, spread into a dish and leave to cool. Then place in a fridge to set.
- Cut the macaroni mix into 2.5cm cubes, then pass through the remaining 150g of flour, eggs, breadcrumbs, salt and pepper. Deep fry for 4 mins or until cooked through. Serve warm.
