Perfect for a quick meal for the kids this macaroni and cheese recipe is definitely a recipe to have in your pocket for when you're a bit down on ingredients or need a cheap meal to even out the weeks budget.
- 1 pound (450g) macaroni
- 1 pound (450g) shredded cheddar cheese
- 2 Tablespoons all-purpose flour
- ¼ teaspoon ground mustard
- Salt and pepper to taste
- 2 cups (480ml) milk (use whichever type of milk you prefer)
- 1.5 Tablespoons butter (optional)
Preheat oven to 190°C. Grease a casserole dish.
Cook macaroni as directed on the package in salted water until tender.
While macaroni is cooking, combine 2.5 cups (just over half) of cheese with dry ingredients (flour, ground mustard, salt and pepper). I used pre-shredded cheese so I just put the dry ingredients into the bag, re-closed it and gave it a good shake, buy the block and shred the cheese yourself for a cheaper option.
Combine cheese and dry ingredient mixture with the hot macaroni and pour into the cassarole dish. Pour milk over macaroni. Top with remaining cheese and dot with butter (optional, but recommended).
Bake for 45 minutes or until firm and golden brown. I stick a knife in it to see if the milk is still runny or if it has firmed up.
(Optional) Let sit for 10 minutes before serving to further firm up.