Mac and Cheese

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Mac and Cheese PostThere is nothing like a good Mac and Cheese to end a Monday morning. And this recipe from one of the best cookbooks to come out this year, Pitt Cue Co, will have you melting away in cheese heaven. 

Serves 6

Cooking time: 40 mins

What You’ll Need:

  • Dired elbow macaroni 500g
  • Cooked bacon or pork belly (or any left-over smoked meat), cut into chunks 200g
  • Breadcrumbs 100g
  • Smoked Bacon Rub
  • Cheddar, grated

 Cheese Sauce

  • Whole milk 600 ml
  • Butter 60g
  • Shallots, minced 2
  • Garlic Cloves, minced 2
  • Plain flour 60g
  • Colston Bassett Stilton or Stichelton cheese, grated
  • Montgomery Cheddar cheese, grated 125g
  • Ogleshield cheese, grated
  • Salt 1 tsp
  • Ground white pepper ½ tsp

What To Do:

  • Bring a large pan of salted water to the boil and cook the pasta until al dente. Drain, then refresh in cold water and drain again. Put into a large bowl and add the cooked bacon or pork belly.
  • To make the cheese sauce, put the milk into a medium pan, bring to a foamy boil, then reduce the heat to low and keep warm.
  • In another pan, melt the butter over a medium heat. Add the shallots, garlic and thyme leaves and cook for 10 minutes, or until the onions and garlic are just caramelizing and soft.
  • Whisk the flour and continue to cook until a pale ‘roux’ has formed. Then, whisking steadily, ladle the hot milk into the roux a cupful at a time, completely incorporating each amount before adding the next. After all the milk had been added, continue to whisk until the sauce thickens and bubbles gently (about 2 minutes).
  • Add the stilton, Cheddar, Ogleshield, salt and pepper and stir until completely melted
  • Heat the oven to 180˚C/350˚F/ gas mark 4.
  • Stir three-quarters of the cheese sauce into the cooked pasta and bacon. Layer the pasta in a large ovenproof gratin dish and spread the rest of the cheese sauce over the top. Lightly toast the breadcrumbs and mix with the bacon rub and Cheddar, then scatter evenly over the top cheese sauce layer.
  • Bake in the oven for 20 minutes, or until gold and bubbling. Serve with a side of Devilled Pigs’ Feet (refer to book) for pouring over.

 

Recipe from Pitt Cue Co. 

If you have time this week make sure to pop over to Tom’s Kitchen for some delicious soulful food. 

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