Macaroni Cheese

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 2 cups of dried pasta/approx 175g per cup (can use macaroni or twirls)
 2 tablespoons Butter
 3 cups of Milk (3 cups = approx 700 ml)
 3 tablespoons Flour
 2 cups of pre-grated supermarket cheese
 1 teaspoon Optional - Dijon mustard*
1

Method
Cook the pasta in a pan of boiling water.

While the pasta is cooking you can now make the cheese sauce.

Melt the butter in quite a large pan as you will be adding the pasta later

Add the flour stir and cook for 1-2 mins on a slow heat.

Take the pan off the heat and add half the milk, replace the pan whisk so no lumps appear then when thickening add the rest of the milk.

Take off the heat add the cheese stir until it all has melted.

You may have to place it back on heat to ensure it’s all melted but keep stirring it if you do.

If adding the optional mustard do so now
*The mustard really brings out the cheese and lifts the whole dish, however not so good when serving children.

Your pasta should now be cooked, drain the pasta and add the cooked pasta to the cheese sauce.

2

Ready for the freezer – do not freeze until completely cold!

For a large freezer: Freeze in heat proof dish with lid
For a small Freezer: Freeze in a labled freezer bag and freeze flat.

3

Ready to Eat
Thaw in a fridge overnight,
Sprinkle cheese over the top cook for 30mins at 180°c

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 cups of dried pasta/approx 175g per cup (can use macaroni or twirls)
 2 tablespoons Butter
 3 cups of Milk (3 cups = approx 700 ml)
 3 tablespoons Flour
 2 cups of pre-grated supermarket cheese
 1 teaspoon Optional - Dijon mustard*

Directions

1

Method
Cook the pasta in a pan of boiling water.

While the pasta is cooking you can now make the cheese sauce.

Melt the butter in quite a large pan as you will be adding the pasta later

Add the flour stir and cook for 1-2 mins on a slow heat.

Take the pan off the heat and add half the milk, replace the pan whisk so no lumps appear then when thickening add the rest of the milk.

Take off the heat add the cheese stir until it all has melted.

You may have to place it back on heat to ensure it’s all melted but keep stirring it if you do.

If adding the optional mustard do so now
*The mustard really brings out the cheese and lifts the whole dish, however not so good when serving children.

Your pasta should now be cooked, drain the pasta and add the cooked pasta to the cheese sauce.

2

Ready for the freezer – do not freeze until completely cold!

For a large freezer: Freeze in heat proof dish with lid
For a small Freezer: Freeze in a labled freezer bag and freeze flat.

3

Ready to Eat
Thaw in a fridge overnight,
Sprinkle cheese over the top cook for 30mins at 180°c

Macaroni Cheese

2 Comments

    1. Hi Caroline, yes – the cups are based on American cup sizes. There’s a selection available to buy online if you go to the BUY button on my website and you can order them from there. Happy batching!

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