GENT STYLE MAC 'N' CHEESE
Macaroni cheese has made a comeback recently and is a great side for anything from burgers to steak or on its own if you add some meat (bacon/chorizo) into the mix. Our recipe is easy and very effective using simple ingredients.
INGREDIENTS (to feed 4-6)
300 -350g Macaroni
2 good tablespoons of butter. We used Cotswold Butter
1 pint of milk (we used semi-skimmed)
2 tablespoons of plain flour
1/2 teaspoon of salt
1/2 teaspoon cracked black pepper
1/2 teaspoon powdered paprika
250g Mature Cheddar Cheese (grated)
1 Cheese and Chutney loaf (available from Tesco. This is perfect for the breadcrumbs and amazing with cheese, cold meats and soup!)
METHOD
300 -350g Macaroni
2 good tablespoons of butter. We used Cotswold Butter
1 pint of milk (we used semi-skimmed)
2 tablespoons of plain flour
1/2 teaspoon of salt
1/2 teaspoon cracked black pepper
1/2 teaspoon powdered paprika
250g Mature Cheddar Cheese (grated)
1 Cheese and Chutney loaf (available from Tesco. This is perfect for the breadcrumbs and amazing with cheese, cold meats and soup!)
METHOD
- Cook macaroni following the details on the packet and drain all water.
- Melt the butter on a medium-low heat in a larger saucepan than the one used to cook the macaroni. Once fully melted, stir in flour until smooth and keep stirring for around 2 minutes. Raise the heat slightly and gradually add milk sirring constantly until it thickens. Remove from heat and add salt and black pepper, half of the cheese and the cooked pasta. Add the paprika. Stir it all in together.
- Lightly butter the side of a baking dish and spoon in the mixture.
- Top with the remaining cheese (add more if you wish) and grate the Cheese and Chutney loaf on top creating a light even layer. (You can sprinkle a pinch of paprika in over the crust too if desired)
- Bake at 180° fan / 190° conventional (Gas mark 4/5) for around 20 minutes or whenever you think it is ready and leave to stand for 5 minutes before serving.
NB. Cooking times will vary depending on your oven.
