Macaroni and cheese

MACMACARONI and cheese with a twist

From Eat, Drink, Nap, the new book by Soho House, comes the hotel’s signature macaroni cheese recipe. The trick is to use English mustard, it really brings out the flavour of the cheese.  Serves four.

350g macaroni

35g butter

35g plain flour

500ml whole milk

325g grated cheddar

100g parmesan

½ tbsp of English mustard

In a large pan of salted, boiling water, cook the macaroni for eight to 10 minutes, until it is al dente – try not to overcook it as it will continue to cook in the oven. Drain well and set aside.

In a separate large, grill-proof pan melt the butter. Mix in the flour and keep cooking for a few minutes, stirring all the time until the mixture forms a roux, a shiny golden paste.

Gradually whisk in the milk, a little at a time, and cook over a low heat for 10 to 15 minutes.

Keep stirring all the time and cook until you have a smooth and glossy sauce that gradually thickens. (Don’t worry if your sauce still seems a bit thin at this stage – it will thicken up later in the oven.)

Off the heat, add around half of the cheddar and half the parmesan into the sauce, along with the mustard, some salt and pepper, and keep stirring until it is all melted.

Preheat the grill as high as it will go. Pour the macaroni into the sauce and mix everything together, then sprinkle over the remaining cheddar and parmesan. Grill (or place into a hot oven for 15 minutes), until the mixture is golden and bubbling with a crisp top, and serve immediately.  – The Telegraph

 

Macaroni and cheese

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