macaroni cheese
serves one
75g macaroni
50ml milk
150ml double cream
1 rounded tsp dijon mustard
15g pecorino, grated
40g mature cheddar, grated
50g gruyère, grated
a splash or two of Henderson’s Relish (or Worcestershire Sauce)
black pepper
Bring a large pan of salted water to the boil. Add the macaroni and cook as per packet instructions. When it's cooked, drain the pasta then rinse in cold water to stop the cooking process and wash the starch off (so the macaroni won't stick together so much).
In another pan, bring the milk and cream to a simmer. Add the dijon mustard and all three cheeses. Season with black pepper and stir constantly until the cheese has melted. Add a splash or two of Henderson’s (or Worcestershire) and stir.
Turn the cooked macaroni out onto some kitchen roll and pat dry. Mix it into the cheese sauce. You could have a little taste just to check for seasoning, but it really won't need any salt adding, . Leave in the pan for at least 10 minutes (so the pasta can soak up the flavour from the sauce) or until you're ready to finish off the dish.
Transfer the mixture into a small baking dish, reserving two tablespoons of the sauce, cover the dish with foil and bake in a 180C/160C fan oven for 15 minutes. Remove from the oven, discard the foil, pour over the reserved sauce and place under a hot grill for a minute or so until the top is bubbling and golden (keep an eye on it all the while). A bowl of salad leaves with a mustardy dressing is all that's needed as an accompaniment.
75g macaroni
50ml milk
150ml double cream
1 rounded tsp dijon mustard
15g pecorino, grated
40g mature cheddar, grated
50g gruyère, grated
a splash or two of Henderson’s Relish (or Worcestershire Sauce)
black pepper
Bring a large pan of salted water to the boil. Add the macaroni and cook as per packet instructions. When it's cooked, drain the pasta then rinse in cold water to stop the cooking process and wash the starch off (so the macaroni won't stick together so much).
In another pan, bring the milk and cream to a simmer. Add the dijon mustard and all three cheeses. Season with black pepper and stir constantly until the cheese has melted. Add a splash or two of Henderson’s (or Worcestershire) and stir.
Turn the cooked macaroni out onto some kitchen roll and pat dry. Mix it into the cheese sauce. You could have a little taste just to check for seasoning, but it really won't need any salt adding, . Leave in the pan for at least 10 minutes (so the pasta can soak up the flavour from the sauce) or until you're ready to finish off the dish.
Transfer the mixture into a small baking dish, reserving two tablespoons of the sauce, cover the dish with foil and bake in a 180C/160C fan oven for 15 minutes. Remove from the oven, discard the foil, pour over the reserved sauce and place under a hot grill for a minute or so until the top is bubbling and golden (keep an eye on it all the while). A bowl of salad leaves with a mustardy dressing is all that's needed as an accompaniment.
