This is one of my favorite comfort foods which is also a big hit with friends and family. It’s one of the first dishes I learned to make when I started cooking at home.
- 5 cups of water
- 2 & 1/2 cups of elbow pasta
- 1/2 a stick of unsalted butter (50g)
- 3 tablespoons of flour (30g)
- 1/2 a cup of heavy cream (double cream)
- 2 cups of shredded sharp cheddar (250g)
- 1 cup of mixed cheese (125g)
- Salt & pepper to taste
Now let’s cook
Making the Pasta
I use my MultiPot, to which I add the 5 cups of water, and 2 & 1/2 cups of pasta.
Place the lid on the MultiPot and cook for 12 minutes using the rice setting. If you don’t have a MultiPot, cook the pasta according to the instructions on the packet.
Making the Cheese Sauce
While the pasta is cooking, take another large pot big enough for the pasta to go into once cooked, and begin making the roux. This is the mixture of butter (fat) and flour that gives thickness to the sauce.
Heat the butter on a low to medium heat until melted, add the flour, and mix well until it forms a paste.
Add in the cream a little at a time while still mixing, and continue to heat for a few minutes.
Add the 2 cups cup of sharp cheddar, and mix together until the sauce has thickened to a nice consistency. If it is too thick, add a little more cream.
Once the pasta has cooked, drain off any liquid, before adding it to your cheese sauce and mixing well.
Finishing the Dish
Pour into an oven proof dish, sprinkle the cup of mixed cheese on top, and place under the broiler (UK grill) until the cheese bubbles. You can also sprinkle some garlic powder on top before broiling for extra flavor.
I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.