Macaroni and Cheese

Macaroni and Cheese

AuthorSara Maryam WatsonCategory, , DifficultyBeginner

This Halal Macroni on cheese is crispy on top and saucy underneath. It's a very simple recipe and more importantly, can be added part of your halal diet.



You will need a saucepan, a cooking pot and something to stir with. And maybe a grater.

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Cheese Sauce
 250 g mature Cheddar cheese, grated
 50 g plain flour
 1 chopped onion
 50 g butter
 2 tbsp white breadcrumbs
 500 ml milk
 1 qt bay leaf
 68 peppercorns
 Salt and pepper
 3 pinches grated cheese (any)
Pasta
 350 g macaroni pasta

1

Set the oven to 200°C/400°F/Gas Mark 6.

Cheese Sauce
2

Pour the milk into a pan and add the onion, bay leaf, peppercorns. Place the pan on the hob and bring to the boil. Remove the pan from the heat and leave the milk to infuse for 30 minutes. Strain the milk into a jug, discarding the flavourings.

3

Melt the butter in a clean pan. Tip in the flour and mix well until it binds together to form a thick paste. Cook the paste for 1-2 minutes over low heat to cook the flour, but not to colour it.

4

Gradually add the infused milk, beating well all the time it’s cooking and allowing the mixture to come to the boil between each addition of milk.

5

Once all the milk has been added, simmer the sauce for a few minutes and season to taste with salt and white pepper. The sauce can be used immediately.

Pasta
6

Cook the macaroni in boiling water (salted) for about 12 mins, or according to the packet instructions, until it’s just tender. Drain it well.

Bringing it together
7

Stir the Cheddar into the white sauce and then the mustard, if using. Add the pasta and mix well, then turn the mixture out into an ovenproof dish.

8

Scatter the breadcrumbs and cheese over the top of the macaroni. Bake it in the centre of the oven for 20-30 mins, or until it’s lightly golden and the sauce is bubbling at the edges. Serve immediately with a freshly made salad.

Ingredients

Cheese Sauce
 250 g mature Cheddar cheese, grated
 50 g plain flour
 1 chopped onion
 50 g butter
 2 tbsp white breadcrumbs
 500 ml milk
 1 qt bay leaf
 68 peppercorns
 Salt and pepper
 3 pinches grated cheese (any)
Pasta
 350 g macaroni pasta

Directions

1

Set the oven to 200°C/400°F/Gas Mark 6.

Cheese Sauce
2

Pour the milk into a pan and add the onion, bay leaf, peppercorns. Place the pan on the hob and bring to the boil. Remove the pan from the heat and leave the milk to infuse for 30 minutes. Strain the milk into a jug, discarding the flavourings.

3

Melt the butter in a clean pan. Tip in the flour and mix well until it binds together to form a thick paste. Cook the paste for 1-2 minutes over low heat to cook the flour, but not to colour it.

4

Gradually add the infused milk, beating well all the time it’s cooking and allowing the mixture to come to the boil between each addition of milk.

5

Once all the milk has been added, simmer the sauce for a few minutes and season to taste with salt and white pepper. The sauce can be used immediately.

Pasta
6

Cook the macaroni in boiling water (salted) for about 12 mins, or according to the packet instructions, until it’s just tender. Drain it well.

Bringing it together
7

Stir the Cheddar into the white sauce and then the mustard, if using. Add the pasta and mix well, then turn the mixture out into an ovenproof dish.

8

Scatter the breadcrumbs and cheese over the top of the macaroni. Bake it in the centre of the oven for 20-30 mins, or until it’s lightly golden and the sauce is bubbling at the edges. Serve immediately with a freshly made salad.

Macaroni and Cheese

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