Macaroni, cooked al dente, swathed in a creamy, cheesy sauce and, if time allows, crisped and caramelised under the grill.
Collect together your equipment (see Recipe Notes below) and ingredients.
Pre-heat the grill to high, if you want to caramelise the top of the Macaroni Cheese.
Weigh the macaroni into a saucepan and add the salt, boiling water and olive oil.
Bring to the boil and simmer for 10 – 12 minutes or until the pasta is cooked to al dente and the majority of the water has disappeared. Stir from time to time to help release some starch from the pasta and help make your sauce.
Add 60g cream cheese, cheddar cheese and freshly ground black pepper and cook, stirring continuously, over a moderate heat for 1 – 2 minutes or until the cheddar cheese has melted. If you prefer a little more sauce, add extra cream cheese now.
It is now ready to eat but ideally, transfer to a serving dish, if necessary, grate over some cheddar cheese and pop it under a preheated grill, to brown and caramelise the macaroni.
Eat and enjoy.
Equipment:
Upsize:
This recipe is designed for 1 person but you can easily increase the ingredients to feed additional people.