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Junior Cycle Home Economics Recipe and Evaluation Handbook


50 Garlic Mac and Cheese Equipment


Learning Intentions


✰ Use a variety of preparation and cooking techniques to make this dish.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Demonstrate creative skills in serving this dish attractively.


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


✰ Compare and evaluate the contribution of commercial roux sauces in the diet.


Chopping board(s) (colour- coded), sharp knife, colander, measuring jug, weighing scales, whisk, grater, tin opener, two saucepans, wooden spoon, ovenproof dish, oven gloves, cutlery, two large plates (for cutlery).


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT. 2. Preheat the oven to 180˚C/gas mark 4.


Serves: 4 45 mins Perfect dish for all class lengths. Ingredients


250 g macaroni 40 g butter 40 g plain fl our


250 g grated Cheddar cheese + 50 g grated parmesan/300 g any grated cheese


10 cloves garlic 600 ml milk


OPTIONAL INGREDIENTS:


Choose none or just 1 if you have a one-hour class. Choose 2/3 if you have longer.


8 cherry tomatoes 1 pepper


50 g smoked salmon 50 g cold cooked meat small can sweetcorn


5 rashers/50 g bacon lardons


3. Cook the macaroni in a large saucepan of boiling salted water for 8–10 mins. It will be a little undercooked as it will be cooked further later in the process. Strain well in a colander and set aside.


4. Prepare the optional ingredients: halve the tomatoes. Wash, halve, deseed, slice and dice the pepper. Cut the meat/salmon into thin slices, slice thinly and fry the rashers in a hot frying pan until crisp/fry the bacon lardons in a hot frying pan until crisp.


5. Peel the garlic and slice it thinly.


6. Melt the butter over a medium heat in a saucepan. Add the garlic and cook it gently in the butter for 2 mins. Add the fl our and stir to form a roux, cooking for 2 mins.


7. Take the saucepan off the heat and gradually whisk in the milk, a little at a time.


8. Return the saucepan to a medium heat. Bring to the boil, stirring all the time. Turn the heat down and simmer for 2–3 mins until the sauce is thick and smooth.


9. Remove the sauce from the heat, add most of the cheese and stir until it is well combined and melted.


10. Add the macaroni and the optional ingredients to the sauce and mix well. Transfer to an ovenproof dish.


11. Sprinkle over the remaining cheese(s) and place the dish in the oven.


12. Cook for 20 mins until the cheese is browned and bubbling.


13. Remove from the oven using oven gloves and serve hot with a green salad or some steamed broccoli.


UNIT 9 181


TOP TIP


It is crucial when making your roux sauce that you take your time and stir well


while adding the milk. A well- made roux sauce is made by a patient chef!


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