Macaroni Cheese My Way!
Runners are a superstitious bunch. I’m sitting here today wearing a luck marathon pacing bracelet a running friend has given me. She’s injured and feeling down, so I’m wearing the bracelet to send good positive healing vibes her way.
My marathon is fast approaching and I’ve been amiss at writing up my recipes. Last weekend I ran a pre marathon half. It was a little close to marathon day, but was a good flat course, so managed a post forty post porky PB.
I might not be fast, but I still take running seriously. I have my own pre race routines and don’t leave anything to chance.
Back to the superstition. Lunch before a big run I always have beetroot, I’ve been eating a lot of beetroot inspired salads this week(!), and for supper macaroni cheese. I’ve been cooking this dish forever. Its easy and great for pre race carb loading!
This recipe is a bit “bung it in and see what happens”, so sorry I don’t have weights and measures!
First put your pasta on to boil. I love a spirelli pasta rather than traditional macaroni. Its got bigger twists which I prefer, more carbs per strand. After a few minutes add a small tin of sweet corn and a couple of handfuls of frozen peas.
Once your pasta is on the boil grate a handful size of really strong, mouth zingy, cheddar. I also buy ham ends from the deli, so chop up a chunk into bite sized (about 1cm sq) chunks.
Then you need to find a non stick saucepan to make your white sauce.
Melt a large piece of butter (about 25g) and add to it two “wooden spoon ends” of flour. Stir together so it looks like breadcrumbs and add a good teaspoon of English mustard powder. Then very very slowly start to add milk to make your white sauce. Add a little and stir so its combined into the roux, then add a dash more. Eventually if you go slowly the sauce will form, without lumps. Add as much milk as required to make a thick sauce, then add in your handfuls of cheese, then the ham.
By this time your pasta will have cooked. Drain the pasta and veg and mix into the cheese sauce.
Grate over some tangy parmesan or more cheddar and grill until browned and enjoy!
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