The Moseley Macaroni Cheese

I've called this The Moseley Macaroni Cheese, as the recipe belongs to my lovely Uncle Dave. Whenever I have the opportunity, I love visiting my auntie and uncle who live in Blandford Forum, Dorset. They are both wonderful chefs who favour the simple approach to food. Nothing in their fridge contains the words 'reduced', 'artificial' or 'diet'. Instead they believe eating food in its natural and wholesome form, the key is to eat in moderation. They like to keep dinner a surprise, yet I can always guarantee The Moseley Macaroni Cheese will make an appearance in all of its scrumptious and cheesy glory.

This is the ultimate comfort food and food-hug.. a fug!

Serves 4 modest portions or 2 greedy guts!

Ingredients
(Apologies for the mix in measurements, blame Uncle Dave)
2:5 ozs of plain flour
2:5 ozs of butter
1/2 pint of full fat milk
8 ozs of grated cheese; 2 oz for sauce and 6ozs for the top. I use a mix of mature cheddar and red Leicester.
200 g of finely chopped chorizo* (optional)
200 g of macaroni
1 large tomato sliced (discard both ends to avoid chewy bits)

 Preheat your oven at gas mark 6, electric 200°C or fan 180°C. Cook the macaroni according to the packet instructions, drain and return to a large pot. Gently melt the butter and slowly whisk in the plain flour over a medium heat, continue to stir for a further minute or two. Gradually add the full fat milk and stir in until it is a nice consistency - not too thin and not too thick. Add a couple of ounces of grated cheddar to the sauce and the chorizo. Pour the sauce over cooked macaroni, mix well. Place mixture into a rectangle 24cm pie dish - I use my trusty Falcon enamel tin. Slice large tomatoes and place on top and cover with 6 ozs of grated cheese. Oven cook at gas 6 until for around 30 minutes or until the top is bubbling and done to your choice.
Serve with sliced beans or whatever greens you fancy.


*You can make many variations of macaroni cheese. Instead of chorizo, why not add tinned artichoke hearts and diced cooked bacon. It even tastes blooming marvellous just plain.


Unlikely there will be leftovers, but in my next post see the recipe for Mac'n'Cheese toasted sarnie.