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Macaroni Cheese

Macaroni Cheese

You say Smile I say Cheese

pop quiz; perhaps the lady with the crown can do La Tour de France

Traditionally making macaroni cheese is a complete faff, making a roux, cooking out the flour, turning it into a white sauce before adding cheese; who’s got time for all that? In this twist on the traditional recipe for macaroni cheese, all you need to do is choose a mix of cheeses that melt easily, don’t go too stringy and taste deliciously artery blocking.

Macoroni Cheese; Mountain Food for Skiers

Macaroni Cheese Ingredients

  • 250g Macaroni
  • 1 Red Onion, thinly sliced
  • 200g Soft Cheese with good flavour; Gorgonzola, Port Salut, Camembert or, made famous by Wallace and Grommit, Stinking Bishop – or a mixture; chopped
  • 4 tblsp Philly Cheese or Mascarpone
  • 4 tblsp Creme Fraiche
  • Handful fresh Breadcrumbs
  • Freshly grated Parmesan
  • S&P

Macaroni Cheese Method

  1. Cook the pasta with the onion in salted water; slightly under rather than over, usually about 10mins
  2. Drain, but keep the water
  3. Put the cheese, philly and crème fraiche in a saucepan
  4. Add about 100ml of the pasta water
  5. Warm over a gentle heat, stirring
  6. Once the cheese has mostly melted, throw in the pasta; keep stirring
  7. Add more cooking water to get a good, creamy consistency
  8. Keep the heat gentle, do not boil
  9. Season to taste
  10. Mix breadcrumbs with parmesan, sprinkle this on pasta/cheese
  11. Brown under grill; if your saucepan doesn’t have a metal handle, transfer mixture to a oven-proof dish before grilling

Serve immediately with lightly steamed green veg like purple sprouting: Serves 4.

pop trivia: “You say smile I say cheese” is taken from Queen’s ‘Bicycle Race

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