Best Macaroni Cheese from The Vegetarian Kitchen by Prue Leith and Peta Leith
Macaroni cheese has been my favourite food since I was a child, and nothing has changed over the years – I would still gladly eat it every day, if my conscience didn’t prevent me from doing so!...
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Cooking tools:
- Oven
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Grater
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- tomato and red onion salad to serve (optional)
- salt and black pepper to season
- 40 g fresh breadcrumbs
- 1 tbsp vegetable oil
- 1 onion, diced
- 200 g mature Cheddar cheese, grated
- 80 g vegetarian Parmesan-style cheese, grated
- 40 g plain flour
- a pinch of English mustard powder
- 900 ml cold whole milk
- 40 g unsalted butter
- 400 g dried macaroni (or rigatoni, which is my preference)
- olive oil for drizzling
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