Wednesday, 22 February 2012

French Mac & Cheese

My mum brought me some bright yellow pasta home from France. So yellow because it was made using so many egg yolks. One of my absolute favourites, especially if I need cheering up!

Make a roux using butter (full fat) and flour. Slowly add the milk (full fat) until the sauce has thickened. Grate a huge amount of cheese (full fat) and stir in. I like plain old cheddar- this isn't the place to be getting fancy. Add some almost cooked pasta (preferably yummy yellow french stuff) and bake, or grill until crispy on the top. I love it with tenderstem broccoli. 

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