After all the rich and fancy food of Christmas and New Year what I really wanted was some simple, everyday, comfort food. So I decided to make
Macaroni cheese “à la maison”
What you do is this:
Put about 200 gm of macaroni on to boil.
Whilst it’s cooking, fry a small pack of lardons or bits of bacon until cooked and slightly crispy.
Make about 3/4 of a pint (425ml) of white sauce using Delia Smith’s excellent all-in-one method that involves putting a large knob (40g) of butter, about a tablespoonful (20g) of plain flour and the cold milk in a saucepan all together, then heating gently whilst stirring with a whisk for about 5 minutes. This makes great sauce every time without fail and without the need to make a roux and add the milk at a later stage – the traditional method but always bound to produce lots of lumps in my experience.
You can see Delia’s instructions for yourself here.
Put in as much grated cheese such as emmental or cheddar as you like to make the sauce cheesy enough for you, plus salt and pepper.
Stir the lardons into the drained macaroni and tip the mixture into an ovenproof dish. Pour the sauce on top. Sprinkle some extra grated cheese on top of that and place a few slices of tomato artistically to decorate if you feel like it.
Bake at about 180°C for 20 minutes or until the macaroni cheese is golden and bubbling.
Serves two hungry people or possibly four if feeling virtuous. Enjoy !!