Ingredients
Cheese Sauce
- 600 grams Vintage Cheddar Cheese
- 100 grams Butter, Cut into Cubes
- 100 grams plain flour
- 2 tbsp English Mustart
- 1/4 tsp Nutmeg
- 1.2 litres full-cream milk
- 1000 grams macaroni
- Salt & pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cook macaroni as per the instructions on the packet (this will need to be done in a pot on the stove due to the quantity of macaroni to cook).
Place the cheese into a clean and dry TM bowl. Place the lid on the bowl and chop for 15 seconds speed 8.
Pour the shredded cheese into a bowl and set aside.
Without washing the bowl place the chopped butter into the TM bowl.
Place the lid on the bown and melt the butter for 5 mins at 70 deg speed 1.
Remove the lid and add the plain flour into the bowl, trying not to get too much on the blades.
Place the lid back onto the bowl and cook for 4 mins at 90 deg speed 1.
When cooked, remove the lid and add the English mustard, nutmeg and seasoning.
Place the lid onto the bowl and mix for 10 seconds speed 3.
Remove the lid and scrape down the sides of the bowl thoroughly.
Add 200g milk and place lid onto the bowl.
Mix the ingredients for 10 seconds speed 4.
Remove the lid and scrape down the sides of the bowl thoroughly, then add the reamining milk.
Place the lid onto the bowl and cook for 7 mins, 90 deg speed 3.
Carefully remove the lid and add the cheese, reserving approximately 200g.
Place lid back on bowl and cook a further 3 mins, 90 deg speed 3.
CAUTION: Contents contains a hot cheese sauce which may stick to the skin and burn if not careful.
Add the cheese sauce to the cooked macaroni and mix thoroughly. Spread the macaroni evenly into a large baking tray.
Sprinkle the reserved cheese evenly over the top and place into a hot oven and bake for 20-30 minutes or until golden brown.
Serve with salad or mixed vegatables.
This makes a lot so there is plenty for left overs. The macaroni cheese bake freezes well.
Macaroni Cheese Bake
Tip
For a bacon and cheese macaroni bake, omit 200g of the cheese and add 200g of the bacon. Cook the bacon in the butter for 2 minutes to flavour, then continue with the addition of flour onwards.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I had to add an extra 200g of flour to this recipe, the sauce was very runny