Macaroni Cheese - Ireland Style
·9 oz. (250g) macaroni
·4 1/2 oz(125g) dublin cheddar, grated
·4 1/2 oz(125g) mature red cheddar. grated
·10 oz(300ml) milk
·10 oz(300ml) pint cream
·2 oz(50g) butter
·3-4 tablespoons flour (chef doesn't specify an amount, but generally a roux is equal amounts of butter and flour), depending on how thick you want your sauce
·1 1/2 oz(45g) parmesan cheese
·salt and pepper to taste
How to Make Macaroni Cheese - Ireland Style
- Cook the macaroni in a saucepan of boiling salted water as per pack instructions, strain and set aside. Preheat the oven to 180C/350F/Gas Mark 4.
- In a separate large saucepan, melt the butter over a medium heat and add the flour(3 to 4 tablespoons, depending on how thick you like your sauce) to form a roux, stir using a wooden spoon and allow to cook for 4 – 5 minutes. Add a little of the cream and milk at a time, stirring continuously until you achieve a thickened, smooth sauce.
- Remove the sauce from the hob and add in 200g/7 oz cheese and stir until the cheese is well combined. Stir in the macaroni and season with some salt and pepper. Transfer to a deep ovenproof dish.
- Sprinkle over the remaining grated cheese and parmesan and place into a preheated oven for 8 – 10 minutes until golden and bubbling. Serve immediately.