Last weekend I had the pleasure of attending my future daughter-in-law's 'hen' party with my sister JA. It was organised by her Mum at a spa hotel and the theme, as it was Halloween, was Kinky Witches - hence the witches' hats in the photograph. The location, treatments, facilities, food and company were excellent and a good time was had by all - and everyone made it to breakfast the next day!
As part of the event K was asked to answer some Mr & Mrs type questions, one of which was about G's favourite food; a question which K answered immediately and correctly and an answer that reminded me of when G was a little lad...aah!
So here follows a simple supper dish that is one of the keys to my son's heart...
My Granny Bet's Macaroni Cheese
6 ozs pasta - macaroni or penne
3 pts boiling water
3/4 pt semi-skimmed milk
2 rounded tbsp plain flour
1 level tsp mustard powder
salt and pepper
6 ozs strong Cheddar cheese, grated
Optional Extras - not part of the original recipe
2-3 rashers smoked back bacon, cut into small pieces
2 large mushrooms, sliced
Bring the water to a rolling boil in a large saucepan then add the salt and the pasta. Stir the pasta into the water and bring back to a fast boil and cook for 10 minutes. Drain the pasta and run under cold water. Put the pasta to one side and make the cheese sauce.
Whilst the pasta is cooking, fry the bacon until golden. Then add the mushrooms and fry until cooked. Drain and set to one side.
Put the flour, mustard powder and salt and pepper into a saucepan. Add enough milk to make a smooth paste. Add the remaining milk gradually, ensuring that the sauce remain free of lumps. Put the pan on to the heat and bring to the boil stirring continuously. Once boiling reduce the heat and leave to simmer for 5 minutes, stirring occasionally. Remove the sauce from the heat and add about 4 ozs of the grated cheese, stir into the sauce.
Add the pasta and, if using, the bacon and mushroom mix, to the sauce and stir well to ensure all the pasta is covered with the lovely sauce. Pour into a pie dish and sprinkle with the remaining Cheddar. Bake at 200C for about 20 minutes or until the sauce bubbles and the cheese on the top is nicely browned. Serve with a fresh green salad and some garlic bread.