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- 250g/9oz macaroni
- 40g/1.5 oz butter
- 40g/1.5 oz plain flour
- 600ml/1 pint 1.5 fl oz whole milk
- 300g/11oz grated Coastal Cheddar
- salt & pepper to taste
- add onions & bacon if desired

1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.



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