Macaroni Cheese

Source & History

A long time ago, I got a copy of book called “Day to Day Cookery” which was used as a text for high school cooking classes in Australia at some point in the past. I don’t know when it was published or by whom because my copy is so well-loved that it is missing its front & back covers and its first & last few pages. This recipe is from there & so are a few other recipes I use regularly.

Notes

I make the white sauce in the microwave, rather than on the stove-top (see basic white sauce recipe).
If you want to fancy this up a little, you could brown some bacon or prosciutto or pancetta or ham and add it. Throw in a cup of frozen peas if you like them.
Dry Breadcrumbs – the ones you buy at the supermarket
Soft Breadcrumbs – made fresh, either by putting slices of bread in food processor/blender or by grating bread slices

Author: Aileen Sorohan

Ingredients

1 cup macaroni uncooked
1 medium onion chopped
4 cups water boiling
600 ml milk boiling
2 tbsp breadcrumbs dry
1 cup breadcrumbs soft
2 tbsp butter
2 tbsp flour plain
170 grams cheese grated (+ extra)

Instructions

Place macaroni, onion, salt & water in saucepan. Boil until tender, drain.
Melt butter in saucepan, add flour & mix well. Gradually add milk, heat until mixture boils, stirring regularly.
Fold in cheese, cooked macaroni, & soft breadcrumbs. Pour into greased ovenproof dish.
Sprinkle with dry breadcrumbs & a little extra grated cheese.
Bake in moderate oven for 15 minutes or until the topping is browned.

Comments

Tania - 8/26/2017

My Mum had a Day to Day Cookery Book. I think the recipe had 1/4 teaspoon of Coleman's Mustard? Thanks for posting!