Recipes
Date posted: 14/11/2022
Ingredients
| Everyday Favourites macaroni cheese | 1kg |
| Whole milk | 2 litre |
| Everyday Favourites bay leaves | 2 |
| Everyday Favourites unsalted butter | 60g |
| Black truffle oil | 40ml |
| Everyday Favourites plain flour | 100g |
| Everyday Favourites extra mature white Cheddar cheese | 250g |
| Dijon mustard | 20g |
| Panko breadcrumbs | 100g |
| Thyme | 5g |
| Parmigiano reggiano PDO flakes | 50g |
| Slow cooked beef in chianti | 800g |
| Crispy fried onions | 50g |
Method
- Cook the macaroni in boiling water and then set aside in cold water to stop it cooking
- Bring the milk to a simmer in a pan with the bay leaves. In a separate pan, melt the butter and add the truffle oil on a medium heat, then add the flour and cook it out.
- Slowly add the hot milk to the mix and keep stirring until you have a smooth sauce, then add the grated cheese and mustard and mix well.
- Drain the cooked macaroni and add to the cheese sauce – let it stand for a few minutes to check the thickness of the sauce. Then pour into an oven dish.
- Combine the breadcrumbs, thyme, parmigiana and sprinkle generously over the top of the macaroni. Place in a pre-heated oven or under a grill to get the top golden and crispy.
- Warm through the beef and spoon on top of the mac ‘n’ cheese, then finish with a final sprinkle of crispy onions and fresh herbs.