Pamela's Macaroni and Cheese<
serves 4 to 6
/H1>| 8 litres (or so – fill the pasta pot) Water | Bring to a rolling boil |
| 30 ml salt | |
| 500 ml macaroni | Add to boiling water, and boil until tender: about ten minutes |
| 30 ml butter | Melt in the bottom of a heavy saucepan |
| 30 ml flour | Stir into melted butter |
| 5 ml salt | |
| 1 ml ground black pepper | |
| 5 ml paprika | |
| 2 cups milk | Stir gradually into the gutter flour mixture, taking care that no lumps form |
| Gently heat the sauce without letting it boil, until the flour cooks and thickens | |
| 4 oz cheddar cheese | Grate and stir into the white sauce, stirring until the cheese melts |
| Drain the macaroni and pour it into a glass baking dish. Pour the cheese sauce over the macaroni. Top with slices of cheddar cheese and brown them under the broiler for about two minutes, keeping careful watch to remove the casserole from the oven when the cheese is molten and bubbly and golden-brown. | |