Often at the weekend, I cook something nice for my family. While I was looking through Rachel Allen's Favourite Food At Home, I came across this recipe. I've always been a fan of Macaroni Cheese and when I saw this recipe, I knew I had to try it. This taste delicious with salad.

Rachel Allen's Macaroni Cheese
Serves 6-8

75g (3oz) butter
1 onion, peeled and chopped
75g (3oz) plain flour
900ml (1½ pints) boiling milk
1-2 tsp Dijon mustard
225g (8oz) cheddar cheese, grated
Salt and freshly ground black pepper
300g (11oz) macaroni pasta

  1. In a saucepan, melt the butter, add the chopped onions and cook gently until soft.
  2. Stir in the flour and cook for minute, then add the milk gradually, whisking all the time, and the mustard.
  3. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
  4. In a large pot of boiling water, cook the pasta with a teaspoon of salt, until just soft.
  5. Drain the pasta, and then toss into the cheese sauce and transfer into a gratin dish, about 25cm (10in) square.
  6. Sprinkle with the remaining cheese and pop under a grill for a few minutes to brown the cheese on top, or if you wish, put the aside for later.
  7. Put the dish into an oven preheated to 200°C/400°F/Gas Mark 6 to reheat. Leave in for about 25 minutes, or until golden and bubbling.



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