Ingredients:
Elbow Macaroni 8 oz
Cheddar Cheese (grated) 8 oz
Butter 1 ½ oz
Onions (chopped) 1 oz
Flour 1 oz
Salt ½ tsp
Pepper 1/8 tsp
Double Cream 8 oz
White Vinegar 4 oz
Method:
Cook the macaroni until just tender. Drain. Heat the butter and cook the onion in it until soft, about 10 min. Stir in the flour, salt and pepper. Slowly add the cream and vinegar and cook over a low heat, stir constantly, until this sauce is thickened. Add the cheese and stir until melted. Mix together the macaroni and cheese sauce. Put into a greased casserole. Bake it in a pre heated oven on 180 degree for 15 min. Serve with buttered fresh leaf spinach