Shake to remove all excess water.Īdd the drained pasta into the pot of sauce along with approximately 500 ml of the measured grated cheese. Tip the macaroni and its cooking water into a colander over the sink. Remove from the stove as soon as it comes to the boil, and season with salt and pepper. Gradually pour in the warmed milk, using a hand-whisk to stir continuously, until the sauce thickens to a velvety smooth consistency. Meanwhile, prepare a basic white sauce by melting the margarine in a separate pot, and stirring in the flour to a smooth paste. Cook steadily and well covered with the water, for 8 minutes until just tender/al dente. Add in the macaroni and bring back to the boil. Bring a pot of salted water to a rolling boil.
