Cold Weather Feasts: Macaroni Cheese

Published: 2nd Nov, 2009

Is what it says in the title…

Mac Cheese

It must be a thankless task being a weatherman during the chilly Winter months. What’s the point? No one is going to leave the house, and if they do, it will only involve a sprint to the pub/shops wearing a massive jumper. All that amazing information about clouds and frosty fronts, all completely wasted on the general public, who for once know exactly what temperatures to expect that day, because it’s there for all to see on the central heating gizmo. Their time would be better spent reminiscing about the hot weather we enjoyed over the Summer, or doing individual reports on the heating settings of each home in the area, so that you know exactly how stingy your neighbours are – or, come December, you can make an educated decision on which hot spicy wine parties to attend this Christmas. We all know it’s cold, thanks. Still, we love this time of year, because we get to cast aside the hampers of cold meats, and soft cheeses, and replace them with big hearty feasts that warm the stomach like a well positioned hot water bottle made of food. Today, glancing at the Interestment Cook Book, we thought we’d cover the age-old classic, Macaroni Cheese – once served at a White House dinner in 1802, fact fans…

You will need:

1. Macaroni

2. Flour

3. Butter

4. Milk

5. Cheddar and Parmesan cheese

6. Salt and pepsie

Now, simply boil up your macaroni, whilst simultaneously making a roux. Do this by melting about 40g of butter, then adding the same amount of flour, whisking it all together, then slowly adding about a pint of milk. Keep whisking to make sure you don’t get any lumps, and you should end up with a thick, creamy mixture. Add some salt and pepsie, then grate in a load of cheddar, which will melt in to form your delicious cheesy sauce. Now mix in the mac, stick the concoction into some kind of oven dish, grate a mixture of cheddar and parmesan over the top, then either place under the grill until it browns on the top, or stick in the oven for about half an hour (on about 180), and bosh. Macaroni Cheese. Which goes very well with a few dollops of HP.

Josh Burt
About the author:
Josh has been a writer and journalist for the best part of twenty years and has written for modern staples like FHM and Cosmopolitan and The Daily Telegraph and The Sun. He has also written a small handful of so-so books that you can still buy.

10 Responses to Cold Weather Feasts: Macaroni Cheese

  1. Olly says:

    This works even better with some finely chopped mushrooms and crispy little bits of bacon added in. A small shot of vodka chucked into the cheese sauce also works brilliantly, although I don’t know why…

  2. josh josh says:

    Thanks for the useful comment Olly, but you’ve just described a “pasta bake”….

  3. Olly says:

    So what you’ve described above by cooking pasta and baking it in the oven isn’t a “Pasta Bake”?
    I suspect you’re being too picky about the exact gastronmic nomenclature being applied here.
    Or it’d be called ‘Macaroni salt pepper flour butter milk cheese’.

    You’ll be telling me that Hot Dogs have dog in them next, or that Prawn Cocktail is a nice apperetif being supped by cool types in East London…

  4. josh josh says:

    Not being too picky at all Olly, merely pointing out that there is a point at which added ingredients can change the very nature of a dish. In a macaroni cheese, the two key ingredients are fairly basic store cupboard standards- bacon and mushrooms feature higher up the culinary food chain, as a luxury, hence would take center stage away from the two simple mainstays. Were you to suggest adding something a little more in tune with these humble ingredients – perhaps garlic, or nutmeg – that would be fine. Your suggestion is akin to adding prawns to a chilli con carne – prawns being more luxurious than simple ground beef – would that still be a chilli con carne? In my opinion, it would not….

  5. custard says:

    HE’S MUGGED YOU RIGHT OFF THERE INTERESTMENT

  6. Olly says:

    ‘Bacon and mushrooms’ luxury??? What the frickin hell are you talking about fool?

    So what does that make steak, caviar or foie gras? Platinum card carrying, super yacht owning gliierati of the store cupboard?
    And don’t get me started on your suggestion of prawns in chill con carne. That’s the food related online debate equivalent of sticking your fingers in your ears and making stupid noises….blah blah blah blah.

    Next thing you’ll be telling me that a sasuage sandwich is a Hot Dog or that Beef Wellington is actually a sausage roll.

    Idiot.

  7. josh josh says:

    Bacon and Mushrooms are MORE luxurious than Cheese and Macaroni – that was the point. If all four ingredients were in a dish, the bacon or mushrooms would take centre stage, not the macaroni or cheese. Hence, with them, it would not be a “macaroni cheese”. I don’t see how this is so hard to comprehend….

  8. magnetite says:

    I used to love making this, and then devouring the full casserole dish of it as soon as it had barely cooled enough to eat. If I had to fancify it, I’d tear up a few slices of white bread for topping and sprinkle more grated cheese on top before it went into the oven.

    I really want some – right now. Thanks, Mr. B.

  9. Olly says:

    Nah, I’m not buying it Josh. No way.
    Some cheeses are very expensive and luxurious. I know you’re talking Cheddar and parmesan but it’s hardly peasant fare now is it? And the common button mushroom is hardly king of the luxury larder is it.

    As for Magnetite’s comment. Be careful about fancifying it with bread or extra cheese, or Josh will end up calling it a Breaded Cheese Pasta Bake and not a Macaroni Cheese.

    You’re basically a food Facist aren’t you Josh?

  10. josh josh says:

    I’m not sure what a food facist is Olly. Magnetite’s suggestions work perfectly within the realms of the meal, as same-level ingredients… this is good, hearty, CHEAP simple food…. you can take your fancy bacon elsewhere, sir

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