Mac & Cheese

Ingredients

4 tbsp butter

4 tbsp all purpose flour

2 cups of 2% milk (500 ml)

250 grams of “the best old white cheddar you can find”, grated

Black pepper, to taste

18 ounces of elbow macaroni (500 grams)

Directions

Cook your macaroni according to the box. Once done, drain then rinse the macaroni under cold water to prevent clumping. This was aunty sheila’s favorite trick.

Melt the butter and as soon as it is melted, add the flour. You “mustn’t brown or burn the butter”, aunty sheila says.

Then you add the flour, add it quickly and “beat it up quickly until there are no lumps”.

Start adding your milk in small amounts at a time, giving it a “good whisk” each time.

Add the grated cheese and mix until melted. Add in the cooked macaroni noodles. Season with black pepper if you wish.

That’s it… then the only thing that can go wrong is you don’t have enough 🤷♂️

Pro tip: Aunty Sheila always recommended serving her mac and cheese with a warm, fresh slice of buttered toast.