MACARONI AND CHEESE CASSEROLE
by Ian Campbell
First, find 2 pots, 1 large and 1 small, and a casserole dish. Then, set the oven to 350º. Fill the larger pot with about 6 litres of water and set it on the stove to boil. Measure out your 2 cups of macaroni and have it ready to go. Salt (1 tsp) your water.
Get the small pot and melt the butter on medium-high heat. Careful not to scorch it. Turn the heat to low and remove the pot, stir in the flour 1 spoon at a time. Stir until thoroughly mixed, the add 1/2 cup of milk stirring all the time. Put the pot back on the stove, add the rest of the milk and keep stirring. Don't let it get lumpy. Sometime soon your big pot will start boiling, that is when you add the macaroni. Keep stirring the small pot until the 'white sauce' thickens. Add 1 tsp salt, 1/2 tsp pepper and 1/2 tsp cayenne at this time. Then add 1 cup of grated cheese and stir until it blends.
When it is all done, drain the macaroni, add the cheese sauce to the drained macaroni and put it all in a casserole dish. Add a layer of grated cheese on top and bake it for about 20 minutes or until the cheese melts. For extra flavour use sliced tomatoes and cooked bacon strips in your casserole.
If you managed to keep your cheese sauce from getting lumpy, this tastes pretty good! Serves 3 realistically, 4 on a tight budget.