Mac and cheese pots
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 30g butter
- 30g plain flour
- 850ml milk
- 1 clove garlichalved
- 1 tsp Dijon mustard
- 200g mature cheddargrated
- 100g gruyèregrated
- 50g grana padano or parmesangrated
- 250g macaroni
Nutrition: per serving
- kcal763
- fat40.6g
- saturates24.7g
- carbs63.7g
- fibre2.2g
- protein39.7g
- salt2.04g
Method
step 1
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.
step 2
Add the garlic, simmer for 4 minutes, then fish out.
step 3
Add the mustard, cheddar, gruyère, half the grana padano or parmesan and stir until melted. Season.
step 4
Heat the oven to 220c/fan 200c/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the sauce and divide between 4 ovenproof dishes.
step 5
Scatter over the remaining grana padano or parmesan, then bake for about 15 minutes until golden and bubbling (flash under the grill for a minute if needed).
