Because apparently some things can't wait.

To be fair I did promise my friend Gourmet Macaroni Cheese instructions. I was planning to get it here sooner but I've been busy demolishing needles and sleeping and things. Tonight I was subject to the pathetic cries of a girl intent on carb loading before she hits Stitches tomorrow. I guess I should keep her sweet, there could be yummy yarn in my future.

So for my darling PJ, here is the instructions of how I made my Gourmet Macaroni Cheese.

For the Sauce:
  • I dollaped about 2 tablespoons of butter in a pan and melted it down. 
  • I threw in about the same amount again of flour. I didn't bother to seive as I would for a regular sauce as I was adding cheese so I was expecting lumps. 
  • You end up with a 'paste' that smells quite delicious (don't eat it, you'll have to start again and that's actually a lot of butter). 
  • Graaaaaaaaadually add milk, about a tablespoon at a time and keep it moving, waiting until the milk has completely disappeared into the paste before adding more. The paste gradually gives way to a thick, thick sauce and you keep going till you have a sauce that pours smoothly from your spoon but doesn't 'run'. I've tried to photograph this as I'm rubbish at quantities, I cook by instinct.
  • Grate some delicious cheese and add about a cup and a half, stir it in till it melts. 
Making the floury paste
It's hard to 'grab' but hopefully this gives you an idea what you're aiming for
Pour said sauce over cooked pasta (I ran out of Mac) and grate further cheese on top to crisp. This time I added a layer of mushroom at the bottom, I sometimes use tomatoes and basil. The cheese was this deliciously strong goodness that I got from the farmer's market. It was a rich cheddar with blue vein. I've used gorgonzola for the topping before too or sprinkled on a little bread crumb for extra crunch. I always put a healthy dose of black pepper on the top to offset the cheese too.

I popped this in the oven for about 30-35 minutes as I like the top to be quite crunchy.
Enjoy! x