Macaroni Cheese.

Macaroni (Maccheroni) Cheese

Learning Intentions

How to cook pasta without being killed by the mafia,  Making a roux (white sauce) successfully, Discussing the energy found in pasta (carbohydrates).

Equipment

Pot

Small fry pan

Wooden spoon

Wooden board

Sharp knife

Measuring cup/spoons

Sieve

Large bowl

Ingredients (per pair)

Maccheroni pasta, 1 cup

Salt, pinch

Butter, 25g

Onion,1/2, finely diced

Flour, 2 Tbsp

Bacon, 3 rashers or 1 ramekin bacon pieces, diced

Mustard powder, 1/4 tsp

Milk, 1 cup

Cheese, tasty, 1/4 cup

Salt & Pepper for seasoning

Parsley, 1 tsp, finely chopped

Method

1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)

2.    Add a pinch of salt.

3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.

4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.

5.    Drain through sieve and place in large bowl

6.    Heat up the fry pan (moderate heat).

7.    Add the butter and melt.

8.    Add the diced onion and bacon and cook until onion goes clear and soft.

9.    Add the flour and stir in until it goes frothy (making a roux)

10. Add mustard powder.

11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.

12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.

13.  Add the cheese and stir through.

14. Take of the heat and season with salt and pepper. Add chopped parsley.

15. Pour the sauce into the bowl with the pasta and mix through.

16. Serve and eat.