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Love Food, the cookbook brand from Parragon Books, is dedicated to providing simple, delicious recipes for the home cook.
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Meat Free Monday - Macaroni Cheese
There is nothing more comforting and homely than Macaroni Cheese, so why not make it your Meat Free Monday dish this week? For a little texture, sprinkle some wholemeal breadcrumbs over the cheese before placing under the grill.
Macaroni Cheese, serves 4.
250g/9oz dried macaroni pasta
55g/2oz butter, plus extra for cooking the pasta
600ml/1 pint milk
½ tsp grated nutmeg
55g/2oz plain flour
200g/7oz mature Cheddar cheese, grated
55g/2oz Parmesan cheese, grated
200g/7oz baby spinach
salt and pepper
1. Cook the macaroni according to the instructions on the packet. Remove from the heat, drain, add a small knob of butter to keep it soft, return to the saucepan and cover to keep warm.
2. Put the milk and nutmeg into a saucepan over a low heat and heat until warm, but don’t boil. Put the butter into a heavy-based saucepan over a low heat, melt the butter, add the flour and stir to make a roux. Cook gently for 2 minutes. Add the milk a little at a time, whisking it into the roux, then cook for about 10-15 minutes to make loose, custard-style sauce.
3. Add three quarters of the Cheddar cheese and Parmesan cheese and stir through until they have melted in, then add the spinach, season with salt and pepper and remove from the heat.
4. Preheat the grill to high. Put the macaroni into a shallow heatproof dish, then pour the sauce over. Scatter the remaining cheese over the top and place the dish under the preheated grill. Grill until the cheese begins to brown, then serve.