I am very fussy when it comes to food. I am particularly fussy when it comes to taste.
I buy local food whenever I can because it tastes fresher and I want to support the local industry; I buy certain organic foods because they taste better; I buy seasonal because it makes sense and it’s more economical; I make my own food instead of pre-made because I love to cook, it’s (usually) utterly delicious, and I know exactly what is in what I eat.
Now, when you have children, you sometimes buy things that you normally wouldn’t and don’t actually eat yourself. Like Kraft Dinner. So today, inspired by Ruth, I made baked Macaroni and Cheese. With real cheese (no modified milk ingredients), no artificial preservatives or synthetic colours (which apparently Kraft will phase out by the end of this year), and with pasta from Italy.
It certainly took longer than the boxed version and dirtied more dishes.
But everyone loved it.
Recipe from Mum’s Eye View (here):
- 250g macaroni
- 50g butter
- 40g plain flour
- ¼ level tsp cayenne pepper
- ¼ level tsp dry mustard powder
- 600ml whole milk
- 250g Cheddar cheese, grated
- 25g fresh breadcrumbs
Cook pasta according to package instructions. * Do not over cook.
Make the sauce. * Add salt and pepper. * Use a whisk rather than a spoon.
Mix together pasta, sauce, and most of the cheese, reserving some for topping.
Combine reserved cheese and bread crumbs (* I used cubed bread) and sprinkle over the top.
Bake 350° for 25 minutes until brown and bubbly.