Macaroni au Gratin
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This recipe is taken from Frugal Food
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.
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A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
I like this made with penne, but wholewheat macaroni makes a good alternative. The courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms.
Eggs, bacon, cheese and pasta - classic comfort food that's quick and easy to make when you need an impromptu supper or lunch dish.
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