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My Favourite Macaroni Cheese
My Favourite Macaroni Cheese

Before you jump to My Favourite Macaroni Cheese recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Ingesting healthy foods can make all the difference in the way we feel. Increasing our intake of sensible foods while lowering the intake of unhealthy ones plays a part in a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between meals. Shopping for snacks can be a struggle because you have a great number of options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Certain foods made from whole grains are excellent for a easy snack. A bit of whole wheat toast, as an example is a great snack in the early morning. Eating on the run may be more healthy with whole grain chips and crackers. Whole grains are always better than highly processed grains included in white bread.

You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to my favourite macaroni cheese recipe. You can cook my favourite macaroni cheese using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make My Favourite Macaroni Cheese:
  1. Take 250 g macaroni or pasta of choice (I love Rigatoni)
  2. Provide 50 g baguette, cut into small chunks
  3. Take 1 tbsp butter, melted
  4. Take 40 g butter
  5. Provide 40 g plain flour
  6. Prepare 600 ml whole milk
  7. Use 1 tsp freshly ground nutmeg
  8. Take 180 g strong cheddar cheese, grated
  9. Get 90 g Gruyere cheese, grated
  10. Get 50 g Parmesan, finely grated
  11. Get 150 g streaky bacon or pancetta, cut into strips/cubes
Steps to make My Favourite Macaroni Cheese:
  1. Heat oven to fan 180C. - Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season.
  2. Bake for 6 minutes or until crisp, then set aside.
  3. Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
  4. Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
  5. For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
  6. Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
  7. Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
  8. Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
  9. Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.

But what I like most about his mac and cheese is the. This is my all time favorite Mac & Cheese recipe. It's a little more "grown up" than the usual, I guess. Not that the kids seem to mind. They usually dive right in too.

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