This traditional recipe for macaroni cheese is simple to make and makes a substantial meal. Like many simple recipes it relies on the quality of the ingredients, and the tastier the cheese the better.
Cheddar Cheese suitable for vegetarians is in most supermarkets and the tastier ones are usually called "Mature" or "Vintage". There are tasty hard cheeses avaiable similar to Parmesan but made with non-animal rennet and you can use these to add flavour if you can find something you like.
There is good advice about cheese on the Vegetarian Society website.
My mother used to make this as a filling meal in the middle of the week when the leftovers from the Sunday dinner finally ran out but I suspect she was more sparing with the cheese than this recipe and she certainly didn't add mustard.
To make 2 servings:
15ml Plain Flour
150g tasty Cheddar Cheese
5ml Whole-Grain Mustard
1 medium Tomato
Around 726 KCal per serving
Boil the macaroni in plenty of lightly salted water for 10 minutes or however long it says on the packet.
In a separate pan put the milk, butter and flour. If you start with cold milk and keep stirring over a gentle heat as the butter melts you should get a nice smooth white sauce with no lumps. Bring gently to the boil and let it thicken.
If the sauce goes lumpy do not despair. A hand blender will remove the lumps. Another trick to avoid lumpy white sauce is to put the flour and some of the milk in a jar with a close fitting lid and give it a good shake before putting it into the pan.
Stir in the mustard and most of the grated cheese but keep back a little of the cheddar to use as a topping.
When the macaroni has cooked, drain it well and put it into an ovenproof dish. Pour over the cheese sauce. Cover the top with the remainder of the grated cheese and arrange the sliced tomato on top.
Put the dish under a hot grill until the cheese top is browned and bubbling. Serve hot. There you have it, almost like my mother used to make but even tastier!