Posh Macaroni Cheese Recipes

JAMES MARTIN'S ULTIMATE MACARONI CHEESE

Steps:

• For the macaroni cheese, preheat the grill to its highest setting.
• Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
• Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
• Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.
• Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg.
• Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.
• Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture.
• Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling.
• Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing.
• Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil.

MACARONI CHEESE

Steps:

• Preheat the oven to 220°C/200°C Fan/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand. Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste. Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.

BEST ONE POT CHEESE AND MACARONI

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.