View
213
Download
0
Category
Preview:
Citation preview
Recipe: Macaroni Cheese
Weight Ingredients Function of ingredients
75g Macaroni pasta
150g Cheese grated
375ml Milk
25g Plain flour
25g Margarine
1 Tomato sliced
Method:
1. Put a large saucepan of water on to boil. Cook the macaroni in the
boiling water for approx. 10-12mins. until ‘al dente’. Drain in
colander. Return to pan.
2. Grate the cheese.
3. Make the cheese sauce: Melt the margarine in a small pan, add the
flour and make a roux. 4. Gradually add the milk, whisking all the time. Bring to the boil, the
sauce should now have thickened. Remove from the heat and stir in
the grated cheese reserving a small amount to sprinkle over the
top.
5. Pour over the cooked macaroni and stir to combine. Transfer to an
ovenproof dish and top with sliced tomato and the rest of the
grated cheese. Finish in the oven at home by reheating on gas
6/180°C for approx. 25 mins until piping hot in the middle.
Skills demonstrated:
Making a sauce using the roux method. Cooking pasta ‘al dente’.
Recipe development:
Use different cheeses to give a different taste and colour eg. blue vein
cheese, parmesan, goat’s cheese, red Leicester.
Add mustard to the sauce to add flavour eg. Dijon, or wholegrain
Spring onion or red onion adds taste and colour.
Add a crunchy topping eg. breadcrumbs,
crushed cornflakes or oats
Use bacon or ham pieces.
Add herbs eg. parsley, basil or chives
REMEMBER AN OVENPROOF DISH TO BAKE
YOUR PRODUCT IN AND FOIL TO COVER IT
Recommended