Ingredients
serves 4
- 300 g macaroni
- 40 g butter
- 40 g Blend protein flour
- 500 ml milk, warm
- 200 g cheddar, grated
- 50 g parmesan, grated
- ½ tsp mustard powder
- salt and pepper
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Cook the macaroni in well-salted water until just shy of al dente, then drain.
- 2
Melt the butter in the pan. Stir in the flour and cook 1 minute to a smooth roux.
- 3
Whisk in the warm milk a little at a time until smooth, then simmer 3–4 minutes until it coats the spoon.
- 4
Off the heat, stir in the cheeses and mustard until glossy. Season well.
- 5
Fold in the pasta, loosen with a splash of milk if needed, and serve straight away.
Baker’s tipBlend makes a very smooth roux — add the milk gradually and it will never go lumpy.
