St Andrews Farmhouse Cheese Company’s Macaroni Cheese

Method

Bring a pan of salted water to the boil and add the pasta – cook as directed on the packet until ‘aldente’. Drain into a colander and run cold water over it until cooled.

Meanwhile, melt the margarine in a saucepan, add the flour and stir the two together whilst cooking over a medium heat. After a few minutes, the mixture should be the consistency and colour of wet sand.

Gradually add the milk, and use a hand whisk to stir thoroughly between each addition.
Continue adding milk and stirring until the mixture boils and thickens to coat the back of a wooden spoon.

Grate the cheese and add 200 g of it to the sauce, along with the teaspoon of mustard. Stir to allow the cheese to melt thoroughly. Season to taste.

Stir the cooled pasta into the sauce, and pour the mixture into an ovenproof dish. Sprinkle with the remaining 100g grated cheese, and then place the dish into the oven (or under a hot grill) to allow the cheese to melt and create a crispy brown topping.

Recipe Credit: St Andrews Farmhouse Cheese