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  2. mac and cheese recipe

Best-Ever Macaroni Cheese With Crunch Crumb

Mac & cheese is super-fashionable right now, but it’s also classic comfort food – and very cheap - by Barbara Northwood
  • 22 Mar 2019
Best-Ever Macaroni Cheese With Crunch Crumb
Prep: 40 Minutes - Cook: 60 Minutes - Easy - Serves 5
Proudly supported by

This version of macaroni cheese is smart enough to serve to friends, and the best we’ve ever tasted. Just for once – ignore the calories!

 

 

Ingredients

2 bay leaves – fresh if you have them

1 large leek, washed and roughly chopped

1.2 litres/2 pints semi-skimmed milk

100g/4oz salted butter

100g/4oz plain flour

1 tsp English mustard powder

280g/10oz extra mature cheddar, grated

50g/2oz Parmesan, finely grated

450g/1lb macaroni

6 spring onions, finely chopped

70g pack pancetta slices

2 hand-cut thick slices bread (about 2cm) from a white loaf, cubed

olive oil, for drizzling

Method

  1. Put the bay leaves, leek and milk in a pan, and gently heat until steaming but just below boiling point. Take off the heat and set aside to infuse for 1 hr.

  2. Drain the milk and discard the leek and bay. Wipe out the pan, then add the butter, flour and mustard powder. Heat, stirring, until the butter has melted, then cook to a paste for 1 min. Splash in some milk gradually and stir until smooth and completely incorporated. Add the rest of the milk, a little at a time at first, then gradually add more as the mixture gets saucy. (If you get any lumps, give it a vigorous whisk to remove.) Heat, stirring all the time and scraping the bottom of the pan so it doesn’t catch, until the sauce is bubbling and nicely thickened. Remove from the heat and stir in 200g of the cheddar and 25g of the Parmesan. Season really well – keep tasting as it will need a generous amount of salt. 

  3. Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese
    sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones.

  4. Scatter the remaining cheddar over the macaroni, then alternate between draping over pancetta slices (bunching them up a bit) and scattering with the bread cubes and remaining spring onions. (If you keep swapping between ingredients you’ll get a nice mix of everything on the top.) Sprinkle with the remaining Parmesan and add a very little drizzle of oil – holding your thumb over the bottle so just a trickle comes out. Can now be cooled, covered and chilled for up to 1 day, or frozen for up to 1 month.

  5. Heat oven to 180C/160C fan/gas 4. Bake for 40 mins until bubbling, and crunchy and golden on top (if using individual dishes, check after 30 mins).

PER SERVING 

1,011 kcals, protein 43g, carbs 97g, fat 50g, sat fat 29g, fibre 5g, sugar 14g, salt 2.5g

  • pasta bake recipe
  • fast pasta recipe
  • creamy pasta recipe
  • mac and cheese recipe
  • perfectly pasta
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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