Ultimate mac and cheese
Ultimate mac and cheese
This delicious recipe is based on one given to my 5 year old son by the Mote restaurant in Port Isaac, Cornwall. I like to add diced pancetta but you can substitute chopped mushrooms if you prefer a vegetarian option.
Ingredients
- 320g macaroni
- 100g pancetta, diced
- 1/2 red onion, very finely chopped
- 1 clove garlic, finely chopped
- 2 sprigs fresh thyme, leaves only
- 30g unsalted butter
- 30g plain flour
- 1 tsp English mustard powder
- 250g extra mature cheddar, grated
- 250ml double cream
- 3 tbsp parsley, finely chopped
- Sea salt and freshly ground black pepper
Instructions
1. Cook the macaroni in a large pan of boiling salted water until al dente.2. Fry the pancetta until it starts to brown then add the garlic and thyme and cook for a further 3 minutes.3. Meanwhile, gently melt the butter over a low-medium heat before stirring in the flour and mustard powder. Cook for a few minutes, stirring constantly.4. Warm the cream in a separate pan and slowly whisk in the flour mixture, boiling for one minute to thicken.5. Add the cheese and gradually melt over a low heat. Stir through the fresh parsley and season to taste.6. Mix the sauce, pasta, pancetta and red onion and let down with some of the pasta water if required. 7. Serve immediately with a fresh green salad and a glass of white wine.
Details
Prep time: Cook time: Total time: Yield: Serves 4