Macaroni au Gratin

Serves 3

This recipe is taken from Frugal Food

Macaroni au Gratin
 4 oz (110 g) any supermarket macaroni
 2 oz (50 g) butter
 A little extra butter
 11/2 oz (40 g) plain flour
 1 level teaspoon mustard powder
 ¾ pint (450 ml) milk
 6 oz (175 g) Cheddar cheese, grated
 A little freshly grated nutmeg
 1 medium onion, peeled and chopped
 4 rashers streaky bacon, rinded and chopped
 2 oz (50 g) mushrooms, sliced
 1 tomato, cut into small pieces
 Salt and freshly milled black pepper


Bring 11/2 pints (850 ml) water to the boil in a large pan with 1 teaspoon salt, add the macaroni and boil without a lid, according to the instructions on the packet.

Meanwhile, melt 2 oz (50 g) of butter in a saucepan, add the flour and mustard, and make up a white sauce with the milk, cooking for about 6 minutes before adding 3 oz (75 g) of the grated cheese to melt gently into it, together with a seasoning of salt and pepper and a few gratings of nutmeg.

Then in a little butter in a small frying pan, soften the onion, bacon and mushrooms together for about 6 minutes.

Now drain the macaroni in a colander, combine it with the sauce and the bacon, onion and mushroom, then place the whole mixture in a buttered 2 pint (1.2 litre) baking dish.

Sprinkle the rest of the cheese on top, plus the pieces of tomato.

Finish off by placing the dish under a hot grill until golden brown and bubbling.

Note: if you want to make this in advance, you can reheat it in a high oven, gas mark 6, 400°F (200°C) for about 15-20 minutes.

Print Page