Macaroni Cheese with Farmhouse Cheddar
Mac & Cheese may have just got a little more fancy with addition of Will Studd Clothbound Cheddar. A perfect winter dish.
Mac & Cheese may have just got a little more fancy with addition of Will Studd Clothbound Cheddar. A perfect winter dish.
Ingredients:
- 200g / 7oz Vintage Clothbound Farmhouse Cheddar
- 50g / 2oz Le Conquérant Beurre de Baratte French Butter
- 400g / 14oz dried macaroni pasta
- 1 leek, sliced
- 50g / 2oz plain flour
- 750ml / 25floz / 3 cups hot milk
- 1 tsp dijon mustard
- 1½ cups cherry tomatoes
- 2 tbsp chopped fresh basil
- Salt and freshly ground black pepper
Method:
- Bring a large pot of water to a boil over high heat. Add a good pinch of salt.
- Add pasta and stir until water has returned to a boil. Reduce heat, cover, and cook pasta at a fast simmer for 8 minutes.
- Melt butter in a saucepan over medium heat and sauté leek until soft.
- Add flour and stir well to incorporate. Reduce heat and ‘cook’ the roux for 2–3 minutes, stirring often.
- Gradually add hot milk 1 ladleful at a time. Whisk in well, until it’s all incorporated.
- Add mustard and tomatoes, reduce heat and cook for 3–4 minutes, stirring often.
- Remove from the heat, add ¾ of the cheese along with the basil and stir well until melted. Season well with salt and freshly ground black pepper.
- Drain pasta and stir through the cheese sauce. Pour into an ovenproof dish. Sprinkle remaining cheese on top and place under a hot grill until golden brown.