10:23 AM 3/22/98
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Macaroni Cheese
By:  Dairy Book of Home Cookery New Edition for the 90's
Yield:  4 servings

 225  g        macaroni
 40   g        butter
 40   g        plain flour
 1/2  teaspoon         mustard powder
 600  ml       milk
 175  g        cheddar cheese; grated
       salt and freshly ground pepper
       parsley; to garnish

Cook macaroni in boiling water until tender, about 7-10 minutes.
Meanwhile, melt the butter in a saucepan, add the flour and mustard and
cook slowly for 2 minutes.  Stir often and do not allow the mixture to
brown.  Gradually blend in the milk.  Cook, stirring until sauce thickens,
boils and is smooth.  Simmer for 2 minutes and remove from heat.
Stir in 100 g cheese.  Season to taste.  Drain macaroni, add to sauce and
mix.  Transfer to a 1.1 litre greased flameproof dish.  Sprinkle remaining
cheese on top and brown under a hot grill.  Garnish with parsley.

Note: If macaroni cheese is prepared in advance, re-heat at 200 C / 400 F /
Gas 6 for 25 minutes or microwave on medium (50%) for about 15 minutes.

VARIATIONS

Macaroni Cheese with Bacon

Follow recipe and method for macaroni cheese.  Add 100g chopped and lightly
 fried bacon to the sauce with the macaroni.

Macaroni Broccoli Cheese

Follow recipe and method for macaroni cheese.  Add 225g lightly cooked and
drained broccoli florets to the sauce with the macaroni.
