McCheese

I have been asked for my McCheese recipe.
The dish at the top is 9″ x  7″ and sufficient for two portions. The one at the bottom is a single serving for Hubby when I have a tomato pasta instead.

I confess I do not weigh anything, so I hope this works for you too.

I measure out my dry pasta (quills, shells, tubes or twists) to the dish I’m going to use and allowing for it to swell. Then I put that in a bowl and cover it with boiling water to soften it while I’m making my sauce.

Slimming World allow me 30g of cheese as one of my A options. The above is what it looks like, so as you can see, it’s not much but enough for a single pasta bake topping for me.

I use about 90g of grated cheese for my sauce and topping (50/40 split)
2 tablespoons of cornflour (or ordinary flour but cornflour tends not to go lumpy)
Milk

I blend the cornflour with about a cup of milk then put it on the heat to warm and thicken. I add more milk until it’s nice and creamy thick then add the 50g of grated cheese.
The consistency shouldn’t be too runny else you’ll end up drinking it, but if it’s too thick, you’ll end up with a dry McCheese and cutting it like a meatloaf.
Drain the pasta and put it in the chosen dish. Cover with the sauce, making sure everything is coated.
Sprinkle the remaining grated cheese on top, garnish with a tomato if desired, then cook in the oven for about 25 minutes at 180º C
As I’ve said, I don’t measure anything, so depending how cheesy you like it, you could add more cheese if you wanted but that tends to make the sauce a bit too sickly, and if you put extra on the top, it goes oily.
This is a lazy one as I cooked my pasta and served it with salad then covered it with cheese sauce, so no baking.

Enjoy.

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