Macaroni Cheese.

Cooking 101. One of the great basic foods, student nourishment for many generations, Macaroni Cheese in some form or other has probably been around since Roman times. It is quick and simple, if somewhat messy, but it is very tasty. An interesting variation is Cauliflower Cheese, very good when caulis are in season, and the cheese and bacon help mask the bland taste and coarse texture of the Cauli.


¼ cup grated cheese.

¼ cup dry bread crumbs.

¼ cup chopped parsley.

1 teaspoon paprika.

1 tablespoon oil.

¾ cup chopped bacon.

1 onion, peeled and finely chopped.

2 cups cooked macaroni elbows.

Ground black pepper.

1 cup water.

25g butter.

2 tablespoons hygrade flour.

1 cup milk.

Salt to taste.

1 cup grated cheese.


Mix the ¼ cup cheese, bread crumbs, parsley and paprika in a sealable container, mix well and set aside with the lid on. Heat the oil in a pan and fry the bacon until crisp. Turn into a small oven dish and sauté the onion in the bacon residue until soft. Add to the bacon and stir in the macaroni. Mix well.

Melt the butter in the pan and sprinkle in the flour when it starts to foam. Stir well to mix, add the salt then slowly pour the milk into the butter/flour mix, stirring it until it thickens. Remove from the heat and stir through the grated cheese until fully incorporated. Mix into the macaroni mixture.

Sprinkle the bread crumb mixture evenly over the top and place under a medium grille for ten  minutes. Serve with fried potatoes and green vegetables.

For Cauliflower Cheese, substitute blanched cauliflower florets for the macaroni elbows.

Serves 2.

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