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Macaroni cheese is readily available in tins and reminds us of school canteens. And yet it's simplicity makes it great comfort food. Our homemade recipe beats both of these. Mix and match your cheeses to suit you and you can make it a little different every time. We made this dish in Destorm's kitchen to get him away from the frozen ones he normally eats.
preheat the oven to 200°C.
bring a large pan of salted water to the boil.
melt the butter in another pan and then stir in the flour to form a paste.
dump the macaroni into the boiling water, stir and cook for a minute less than the packet instructions (will depend on the size of the macaroni… probably about 6-8 minutes).
pour the milk into the flour paste a bit at a time, making sure it’s well combined and boiling again before pouring in the next batch. This makes sure it ends up lump free.
allow the white sauce to bubble for 2 minutes and then season well with salt and pepper.
drain the pasta when ready and return back to the dry, but hot pan.
remove the sauce from the heat and stir through the grated cheese to melt.
combine the sauce and pasta together and transfer all into a deep oven-proof dish.
blitz the bread with the garlic clove and fresh oregano to form breadcrumbs.
slice the tomatoes and lay on top of the pasta before sprinkling over the herby garlic crumbs.
bake for 10-15 mins until golden on top and serve immediately with a fresh salad.