This Morning's macaroni & cheese

This Morning's macaroni & cheese

Forget fancy cheese - Phil Vickery is back in the This Morning kitchen to prove that the best dairy to please in hearty American import mac and cheese is still Cheddar in his eyes.

Ingredients:200g dried macaroni1 medium onion, peeled and very finely chopped2 tbsp olive oil40g butter, softened30g plain flour275mls milk175g grated strong Cheddarpinch or two of nutmeg1 level tbsp English mustard½ 10g vegetable stock cube4 tbsp chopped fresh basilsaltfreshly milled pepper4 slices white bread, crusts removed and made into crumbsMethod:Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add a tbsp oil to stop the pasta sticking together.Warm the olive oil and add the onion and cook for 5 minutes to soften.Add the milk, stock cube then bring to the boil.Meanwhile mix the butter and flour together, to form a paste.Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes.Take off the heat and stir in 125g of the cheese and the cooked macaroni.Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil.Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 10 minutes.

© UTV

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