Macaroni Cheese

14 Feb

This is a jazzed up version that I have adapted since the first time I tried this! When I was about 6 I had macaroni cheese at my oldest friends house (with only two and a bit weeks between us he was/is like an older brother ), his mum had made it and it looked like your average macaroni and cheese only it had tuna in!!!! Since that day I have made my mum make it like that and then when older I made it myself and its amazing! I am forever thankful for his mum!!!


Ingredients: (this recipe is for four people)
Cheese sauce:
50g Butter diced
50g Plain flour
600ml Milk
350g Cheddar cheese
2 1/2tsp Wholegrain mustard

280g Pasta
1-2 Tins of tuna
200g Mushrooms

Estimated time: 50 minutes


First the past, it’s easy to do and useful to get out of the way! Weigh your pasta into a large saucepan and add a pinch of salt before covering the pasta completely in boiling water. Bring the water up to the boil stirring occasionally as pasta has a tendency to clump together. Allow the water to boil for about a minute before turning it down to a simmer. Simmer it for 6-10 minutes, make sure you stir every so often as it will stick on the bottom if left alone! To check the pasta is cooked pierce a bit with a fork and try it, the easiest method and the best! Once cooked take off the heat and drain it either in a colander or over the sink and keep to one side.


In a dish (big enough to hold the pasta) scatter the chopped mushrooms, drain the can or cans of tuna and empty that into the dish. Spread it around evenly so everyone gets some when its all cooked. You don’t have to include e tuna obviously as I know not everyone likes it. Onions are a good addition as well as tomatoes, be experimental, almost everything goes with it!


Now the troublesome one, the béchamel sauce, or as everyone knows it better: the white sauce!
Firstly cut the butter into a saucepan, (about medium sized) and gently melt it, be careful not to burn the butter, it smells awful and is so quick to do!!!

Once the butter has melted take it off the heat and add a small amount of the flour. Stir this in until its completely mixed in. Repeat this until all of the flour is incorporated, it will start to form a pale paste and then come together in a sort of soft dough.


When this has formed you start on the milk. Pour a small amount of milk into the pan, just enough to cover the bottom of the pan and carefully stir it into the mix. Once this has mixed in put it over a low heat and add more milk, again just enough to cover the bottom of the pan. Repeat this until all the milk is mixed in. The paste will start to look like a thick paste, almost like choux pastry before becoming very runny from the milk. Bring the sauce up to the boil stirring constantly as it loves to stick all the time! As the sauce gets hotter it will thicken, once it has boiled though it will not get any thicker, so don’t boil it too fast!


When it has boiled add in the mustard, don’t worry too much about stirring it in as you can then add in a handful of the grated cheese. Stir these in until all the cheese has melted. As soon as it has melted you can add more of the cheese until most of the cheese is gone. Save about a handful of the cheese to sprinkle over the top before going in the oven.

Now pour the cooked pasta over the mushrooms and tuna in the dish, try and spread it out evenly.


Pour the cheese sauce over the pasta so that it is all covered and sprinkle the last of the cheese all over it. Bake the macaroni cheese in the oven at 180c for 25 minutes. You can leave it in for longer if you want a really crunchy top!


There you go, an amazing version of macaroni cheese, it sounds like a long process but its really not. And the best thing is that you can add whatever you fancy to it and it’ll just add to the flavours! Enjoy everyone 🙂


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