Delia Smith Macaroni Cheese Recipe - British Recipes Book

Name: Delia Smith Macaroni Cheese Recipe - British Recipes Book
Total time: 55 min
Ingredients: Macaroni (225 g/8 oz): The traditional choice for this dish. However, other short pasta like penne, fusilli, or shells can be suitable alternatives.; Butter (40 g/1 1/2 oz): Crucial for the roux, the cheese sauce’s foundation. Both salted and unsalted variants work, tailoring to your taste.; Plain Flour (40 g/1 1/2 oz): Another roux essential. Use all-purpose or self-raising varieties, ensuring it’s sifted to prevent lumping.; Milk (570 ml/1 pint): The backbone of the cheese sauce. Choose between whole, semi-skimmed, or skimmed based on your desired richness.; Mature Cheddar Cheese (175 g/6 oz): Vital for the sauce and as a topping. Opt for mature or sharp Cheddar for a robust flavor and superior melt.; Parmesan Cheese (50 g/2 oz): A finishing sprinkle atop the dish. Utilize pre-grated, shredded, or freshly grated from a Parmesan block.; Salt and Black Pepper: Enhance the dish’s flavor profile. Both table or sea salt are suitable, and black pepper can be freshly ground or pre-ground.; Cayenne Pepper (a pinch): Offers a touch of heat and a hint of color. Adjust the amount based on your spice preference.; Nutmeg (a pinch): Infuses warmth and depth into the cheese sauce. Both freshly grated or pre-ground varieties are acceptable.; Fresh Breadcrumbs (2 tablespoons): Provides a delightful crunch to the topping. Choose from white, whole wheat, or even homemade from pulsed bread slices.

britishrecipesbook.co.uk

Macaroni cheese is a beloved comfort dish, creamy and easily adaptable to individual tastes. Imagine achieving the perfection of Delia Smith’s renowned version

View full recipe on britishrecipesbook.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at britishrecipesbook.co.uk.

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Ingredients

Macaroni (225 g/8 oz): The traditional choice for this dish. However, other short pasta like penne, fusilli, or shells can be suitable alternatives.
Butter (40 g/1 1/2 oz): Crucial for the roux, the cheese sauce’s foundation. Both salted and unsalted variants work, tailoring to your taste.
Plain Flour (40 g/1 1/2 oz): Another roux essential. Use all-purpose or self-raising varieties, ensuring it’s sifted to prevent lumping.
Milk (570 ml/1 pint): The backbone of the cheese sauce. Choose between whole, semi-skimmed, or skimmed based on your desired richness.
Mature Cheddar Cheese (175 g/6 oz): Vital for the sauce and as a topping. Opt for mature or sharp Cheddar for a robust flavor and superior melt.
Parmesan Cheese (50 g/2 oz): A finishing sprinkle atop the dish. Utilize pre-grated, shredded, or freshly grated from a Parmesan block.
Salt and Black Pepper: Enhance the dish’s flavor profile. Both table or sea salt are suitable, and black pepper can be freshly ground or pre-ground.
Cayenne Pepper (a pinch): Offers a touch of heat and a hint of color. Adjust the amount based on your spice preference.
Nutmeg (a pinch): Infuses warmth and depth into the cheese sauce. Both freshly grated or pre-ground varieties are acceptable.
Fresh Breadcrumbs (2 tablespoons): Provides a delightful crunch to the topping. Choose from white, whole wheat, or even homemade from pulsed bread slices.