This is a staple for me when I’m home alone and want to make something that is really fast, but still sort of nutritious. This recipe makes a very large portion for one or two smaller portion for 2 and all depends on the amount of pasta you add. Double everything up if you are cooking for a larger crowd. You can of course also add things like tomato, bacon, other herbs and spices. It really is a bit of a blank canvas recipe!
1 cup macaroni,
tablespoon oil, salt and boiling water.
Add salt, oil and water in pot, bring to boil and cook your macaroni for 7-10 minutes until al dente. Once done, decant and put macaroni in an oven-proof dish.
For the bachamel sauce (creamy white sauce):
1 heaped tablespoon butter
1 tablespoon flour
1/2 cup milk
salt and pepper to taste
1/2 cup grated cheese such as gouda (which is what I use) or cheddar
1/2 spring onion, chopped
Switch the grill on in your oven. In the same pot that you’ve just cooked your pasta in, add the butter and allow to melt on the stove. Now add your flour. It should still be runny when mixed in-if it is a bit dry add a touch more butter. Now slowly add you milk, whisking well between each addition. Also allow it to thicken a bit between additions. Once your sauce has reached the correct consistency (if it is too thick, add a bit more milk), add half your cheese, salt to taste and spring onion. Now through your pasta back in the pot, mix through, and place the pasta back in greased oven proof dish. Sprinkle with the remainder of the cheese, place under the grill and allow to brown. The whole process from starting to cook the macaroni to dishing it up shouldn’t take more than 20 minutes. Dinner is served! Enjoy!