Macaroni Cheese

Macaroni is variety of pasta, somezohat thicker than spaghetti and usually sold cut into about 2-inch lengths. Despite its

Italian origin, it forms the basis of one of the most typical of English supper dishes, Macaroni Cheese. A simple-to-make economical dish, Macaroni Cheese served with a tossed green salad and crusty bread, makes an absolutely delicious meal.

1 oz. plus

1 teaspoon butter

1 pint water

1½ teaspoons salt

8 oz. macaroni

15 fl. oz. bechamel sauce { teaspoon prepared mustard

½ teaspoon white pepper

½ teaspoon cayenne pepper

4 oz. Cheddar cheese, grated

1 oz. fine dry breadcrumbs

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the teaspoon of butter, lightly grease a medium-sized ovenproof baking dish and set aside.

Pour the water into a medium-sized saucepan and add

1 teaspoon of the salt. Place the pan over high heat and bring the water to the boil. Reduce the heat to moderate and add the macaroni. Cook the macaroni for

8 to

10 minutes, or until it is cal dente’ or just tender. Remove the pan from the heat and drain the macaroni in a colander. Set aside.

In a large mixing bowl, combine the remaining salt, bechamel sauce, mustard, the pepper, cayenne and 2 ounces of the cheese, mixing well. Add the macaroni to the mixture and stir well to blend.

Pour the mixture into the prepared dish. In a small bowl, combine the remaining cheese and breadcrumbs and sprinkle the mixture over the macaroni mixture in the dish. Cut the remaining butter into small pieces and dot over the top of the cheese and breadcrumb mixture.

Place the dish in the oven and bake for 15 to 20 minutes, or until the top is crisp and golden brown.

Remove the dish from the oven and serve at once.

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