Cheesy baked mac & cheese

Name: Cheesy baked mac & cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g macaroni; 50g butter; 40g plain flour; 600ml whole milk; 250g mature cheddar, grated; 100ml double cream; Pinch of salt and pepper

High Main Serves 4 10m prep + 25m cook

Proper comfort food with a crunchy cheesy top. Freezes well in portions for busy days.

#pasta #freezable #family #vegetarian

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Nutrition per serving

863kcal

Fat: 50.8g
Saturates: 31.4g
Carbs: 69.0g
Sugars: 10.2g
Fibre: 2.6g
Protein: 31.2g
Salt: 1.5g

Worked out from 6 of 7 ingredients, matched to Open Food Facts or typical values. The real figure will be a bit higher. It's an estimate, so check packs for exact values.

Many CF teams adjust enzymes by fat, and people with CF often need extra salt. Ask your CF dietitian what's right for you.

Ingredients

300g macaroni
50g butter
40g plain flour
600ml whole milk
250g mature cheddar, grated
100ml double cream
Pinch of salt and pepper

Method

Heat the oven to 200°C (180°C fan). Cook the macaroni for 2 minutes less than the packet says, then drain.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Whisk in the milk a little at a time until smooth, then simmer until thick.
Take off the heat and stir in the cream and 200g of the cheese. Season well.
Mix the sauce with the pasta, tip into a dish and scatter over the rest of the cheese.
Bake for 20-25 minutes until golden and bubbling.

/ Make it higher or lower energy

Higher: stir in chopped ham or crispy bacon.
Lighter: use semi-skimmed milk, half the cheese, skip the cream, and add broccoli and peas to bulk it out.