POLITE reminders - ................The last INSET day for this academic year is - 20th July 2020....... please do not park on the zig zag lines, you put your/our children at risk when you do this...........We are continuing our name and shame campaign, 'zig-zag' parkers registration numbers will be shown on this scrolling banner; we need to keep the children safe............thanks for your support in advance...........The following have put our children at risk this week...... Silver Seat KC07 GGK....... Black Mitsubishi VX04 NCA................ in addition a pupil had a near miss last week and was almost knocked over on the zig zags by an inconsiderate driver who was turning in the school entrance.............Home Page
Freemantle
Church of England Community Academy
Macaroni Cheese
Prep: 10 Mins
Cook: 40 Mins
Ingredients:
50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tbsp English mustard
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g Parmesan, grated
Method:
Heat oven to 200C/fan 180C/gas. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crispy, then set aside.
Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half of the Parmesan.
Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crispy and golden. Can be frozen before baking - defrost thoroughly before cooking.
Enjoy!!!!.
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