Bechamel Sauce

Here is the recipe that the Year 11 Catering class used to practice making

their Bechamel sauce. The class has been learning about soups and sauces.

Look out for the photos and comments on the Pumpkin Soup they made in their practical class.

Macaroni Bake with Bacon, Onion and Cheese

Ingredients

• 2 rashers bacon
• 220g penne pasta or macaroni elbows
• 1 onion, chopped
• 1 clove garlic, minced
• 30g butter
• 3 tablespoons plain flour
• 2 cups (500ml) milk
• 3 cups (340g) grated cheddar cheese
  
  

Directions

1. Preheat oven to 180 degrees C.
2. Place bacon in a large, frypan. Cook over medium high heat until evenly brown. Drain.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium frypan saute the chopped onion and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 litre casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.