Ingredients
Equipment
Method
Prepare the pasta
- Preheat the oven to 350°F (175°C).
- Bring a large pot of lightly salted water to a boil and cook the macaroni until just shy of al dente
- Drain thoroughly.
Make the cheese sauce
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for one minute without allowing the mixture to brown.
- Slowly whisk in the whole milk, followed by the evaporated milk.
- Continue stirring until the sauce thickens slightly.
- Reduce the heat to low.
- Gradually add the grated white cheddar, stirring constantly until completely melted and silky smooth.
- Stir in the salt.
- The finished sauce should be smooth and pourable rather than thick enough to stand on its own.
Assemble
- Fold the cooked macaroni into the cheese sauce until every noodle is coated.
- Divide evenly among six ceramic crocks.
Bake
- Arrange the crocks on a baking sheet.
- Bake for approximately 12–15 minutes, just until the sauce bubbles gently around the edges.
- Do not brown the tops.
- Allow the dishes to rest for five minutes before serving.
Nutrition
Notes
Serving Ideas
If you'd like to recreate the Murray's Friday special remembered by our reader, serve this macaroni and cheese with:- vegetable soup (or tomato juice if you're honouring Grandma's tradition),
- Murray's bran muffins,
- and, if you're feeling nostalgic, a stick or packet of gum after the meal.
