Mac and Cheese

Last week we made Maccaroni and cheese in a group with different people that were used to, this caused us to get sidetracked and we forgot the most important ingredient which caused it to fail  

Ingredients

2L Water

2t Salt

1 1/2  c Pasta

3T Butter

3T Cornflour

2 c milk

1c Cheese - grated

1 Tomato - Sliced 

Method

1. Bring water to boil. Add salt and pasta. Boil for 12 - 15 minutes. Drain (reserve a little cooking water in a measuring cup)

2. Pre heat oven to 180 C Fan Bake

3. Melt butter in saucepan. Gently saute onion and garlic (optional). Stir in cornflour and cook, 

stirring until bubbles appear on surface. (cooking the roux)

4. Remove from heat and gradually add milk and (optional) grainy mustard, stirring constantly.

5. Return to heat and cook stirring constantly until it boils and thickens.

6. Remove sauce from heat, gently stir in cheese and parsley (optional), season with salt

 and ground black pepper.

7. Stir cooked pasts gently into sauce and pour into a greased ovenproof dish.

8. Put tomato slices on top, sprinkle over some breadcrumbs (optional) and some extra cheese.

9. Bake for 15 - 20 minutes until well heated through.

Optional ideas:

* Gently cook finely chopped onion and garlic in the butter before adding the cornflour 

* Add some wholegrain  mustard to the sauce.

* Add finely chopped parsley

* Use the reserved cooking water from the pasta to loosen the sauce if required

* Top with Panko breadcrumbs for crunchy topping

* Add some cooked, diced bacon

Our team worked really well as we all spread out the work between each other.
Something we need to work on is thoroughly read the recipe and not make any mistakes. 

Our Macaroni and Cheese looked very bright in color and the sauce was yellowish white.

 The macaroni was soft and a little bit chewy. You could distinguish the sauce and each flavor

 in the recipe. It was also easy to serve and clean up.