This is quite rich version of macaroni cheese and it is not advisable to eat this too late in the evening! It can be thinned down with vegetable stock if you prefer it to be lighter or if you want it to be even richer, you can chuck in some dry sherry, wine or cider. Serve with a nice fresh salad to accompany this treat.
Ingredients
- 20 ml butter or olive oil
- 2 tablespoons plain flour
- 300 ml semi-skimmed milk
- Large pinch sea salt
- Freshly grated nutmeg and black pepper, to taste
- 40 g Traditional Red Leicester, chopped into small pieces
- 40 g Vintage Gruyere, chopped into small pieces
- 80 g Crumbly Lancashire, crumbled!
- 2 bulbs roasted garlic, squeezed
- 400g Macaroni – dry weight (Conchiglie and Fusilli are good too!!)
- Rocket to garnish
Method
- Melt the butter over a medium heat.
- Add the flour, little by little, stirring constantly in a figure of 8 until thick and smooth – a balloon whisk is good for this.
- Reduce heat to low and cook for a few minutes, stirring occasionally. Do not allow to brown.
- Remove from heat and add the milk slowly – again stirring constantly in a figure of 8 until thick and smooth.
- Stir in the salt, nutmeg and pepper.
- Add the Leicester and Gryere and allow them to melt, still over a low heat and stir from time to time and add the squeezed garlic.
- Bring some water to the boil and cook the macaroni for the time indicated on the packet.
- Meanwhile, using a stick blender or food processor, blitz the sauce until it is smooth.
- Drain the macaroni, place in an oven-proof dish and pour the sauce over it.
- Sprinkle with Crumbly Lancashire
- Bake in the oven for 15 to 20 minutes until the Lancashire cheese has caramelised on top and the macaroni has crisped a little.
Top with chilli flakes, toasted almonds or Panco breadcrumbs.
