This simple recipe that I got from my dorm mates has sustained me through times of great hunger and financial distress. It is everything a good student meal should be - inexpensive, filling, and simple.
Ingredients
- A Large Pot
- A Medium Saucepan
- A Cheese Grater
- A Block of Cheese (Mature Cheddar works best)
- Cornflour
- Butter
- Milk
- Mustard
- Pasta
Method of Preparation
- Grate a block of cheese first, you wont have time later, I usually use a whole standard sized block but half should do for normal purposes.
- Fill the large pot with water and add a pinch of salt. Leave it on a high flame to boil. Meanwhile, take your saucepan and heat it over a medium flame.
- Melt two dessert-spoons of butter in the saucepan with a half-teaspoon of mustard. Then gradually add two dessert-spoons of cornflower mixing as you go to form a smooth paste.
- Once you are sure there are no lumps in the paste, gradually add a half pint of milk, again, keep stirring.
- Now is a good time to add the pasta to your boiling water.
- Once you have done this, you can begin to add the grated cheese, turn the heat up a little to ensure that it melts but not so high that the sauce sticks to the pan. (You'll get the balance right after some practice).
- Keep stirring the sauce until the cheese has melted and the pasta is cooked, then drain the water from the pasta. You can wash the pasta under the cold tap but I never bother.
- Finally, add the sauce to the pasta in the pot and mix it in thoroughly.
It's as easy as that, the whole job just take around a half hour to cook, five minutes to eat and roughly two and a half hours to get over the cheese-sweats.
