INGREDIENTS
500 g (1 packet) macaroni
5 ml (1 teaspoon) salt
WHITE SAUCE
1 litre (4 cups) Clover full cream milk
125 g (¼ block) Clover Farmstyle butter
200 ml cake flour
250 ml (1 cup) Clover cream
5 ml (1 teaspoon) salt
1 ml black pepper
pinch of red pepper
375 ml (1½ cups) Clover mature cheddar cheese, grated
TOPPING
187 ml (¾ cup) Clover mature cheddar cheese, grated
Method
Cook the pasta until al dente in boiling water to which you have added the salt.
Drain the macaroni.
Set aside.
WHITE SAUCE
Heat the milk.
Melt the butter in a saucepan. Stir in the cake flour until the mixture is smooth and has no lumps.
Add small quantities of milk at a time while stirring the mixture.
Bring the white sauce to the boil over medium heat, and let it boil for about 3 minutes.
Remove from heat. Stir in the cream, salt, pepper, red pepper and cheese.
Add the cooked macaroni to the white sauce.
Spoon the macaroni into a deep, ovenproof, greased baking dish that is about 22 cm x 32 in size.
TOPPING
Spread the cheese on top and bake for about 20 minutes.
Place under the grill element until it is light golden brown on top.
Serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE
