Swanky mac and cheese

Swanky mac and cheese

By
From
Three Sisters Bake
Serves
4-6
Photographer
Helen Cathcart

This is the ultimate comfort food. With tweaks here and there, this recipe can be adapted to suit all tastes. In the café we follow the recipe below, adding a wholegrain mustard kick, but to make it child-friendly, omit the mustard to make it richer, substitute half the Cheddar for an Applewood cheese or smoked alternative. For devoted carnivores we add crispy fried cubes of pancetta. - Linsey

Ingredients

Quantity Ingredient
50g salted butter
50g plain flour
850ml semi-skimmed milk
200g mature cheddar cheese, grated, plus 50 g for the topping
1/2 tablespoon wholegrain mustard
1/2 teaspoon salt
white pepper
250g macaroni

Equipment:

Quantity Ingredient
large oven proof baking dish or smaller individual dishes

Method

  1. Melt the butter in a heavy-based pan on a medium heat. Add the flour and stir immediately with a wooden spoon to combine. Cook the flour and butter for 2 minutes, stirring constantly, until the mixture (the roux) takes on a nutty, biscuity smell.
  2. Gradually start adding the milk, a little at a time, stirring well after each addition. The flour mix will become very thick at this point.
  3. Continue gradually adding the milk, stirring, until all the milk is incorporated into the roux (adding the milk slowly prevents lumps in the sauce).
  4. Cook for 5–10 minutes, stirring, until you have a white sauce with a custardy consistency. Add a little more milk if it is too thick, then remove the pan from the heat.
  5. Add the cheese to the white sauce and stir for a few minutes until the cheese has thoroughly melted. Finally add the mustard, salt and pepper. Add further seasoning to taste, if you like.
  6. Preheat the oven to 180°c.
  7. Cook the macaroni in a large pan of boiling salted water, according to the packet instructions. Drain the macaroni, return it to the pan, then stir in the cheese sauce. Tip the macaroni into an oven-proof baking dish.
  8. Top with the remaining grated cheese and bake for 20 minutes.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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