Directions0/0 steps made
- Boil the pasta according to packet instructions – but in chicken stock instead of water – drain and set aside
- Meanwhile make the sauce; melt the butter in a large saucepan over medium heat
- Add the flour and mix until a paste forms
- Gradually add the milk and whisk in over a low heat until the sauce thickens
- Season with garlic granules, onion granules, mustard, salt and pepper
- Add in the cheeses and continue to cook on a low heat until they are melted and the sauce is smooth
- Mix in the drained pasta and serve!
- You have to work quickly at the beginning with the butter, flour and milk – as soon as the paste forms, begin to add your milk so it doesn’t stick to the pan
- Make sure you cook on a low heat always or you might lose control and burn/overcook/overthicken your cheesy sauce!
- Keep adding the milk gradually and whisk constantly – the lumps will smooth out eventually if you do this
- You may even find that you need more milk because the mixture is too thick – your mixture was probably on too high a heat if this is the case, but adding more milk is an easy solution
- If you boil your macaroni a lot further in advance you may want to toss it in some olive oil just to stop it from sticking together whilst you make the sauce – be aware that this will alter the nutritional value and flavour slightly
- Serve with some garlic bread and a side salad for a hearty meal
- You can freeze this recipe – just add a splash of milk when reheating and keep checking on it and stirring