MAC & CHEESE
Nothing Cornish about this, except please use Davidstow Cheddar! It is the best!! I just wanted to post an ordinary recipe for a change, particularly as this recipe it is so underused here and it is just a wonderful dish. My husband scrapes the side of the baking dish it is so good. You can serve it as a side with anything or on its own as a snack or lunch. It is so versatile and easy if you follow this recipe!
For about 4 - 5 persons as a side. 2 - 3 as a main.
8 oz macaroni - ¾ cooked, then cooled under a tap for a moment, to stop it cooking any more, while you prepare the rest.
1 oz butter
1 tablespoon plain flour
1 heaped teaspoon dry mustard
¼ teaspoon sweet smoked paprika
12 fl oz whole milk - semi skimmed is ok ish
1 beaten egg
1 teaspoon sea salt
lashings of fresh ground pepper [I use a mix of black, red, green and white]
6 oz strong mature cheddar + 2 oz for the topping, grated
Melt the butter in a saucepan, take it off the heat and add the flour, mustard and paprika, [that have been well mixed]. Stir until you get a smooth paste then gradually add the milk, a little at a time until it is all incorporated. Back on the heat, stirring all the while until it starts to bubble. Take it off the heat and whisk in the beaten egg, then stir in the grated cheddar. Season well! In a suitable baking dish mix the mac and sauce. Sprinkle over the rest of the grated cheese, more pepper, then bake for half an hour, 190 deg C, until the top is golden and brown. Let it rest for ten minutes or more before serving. Even great cold.