I’ve had a real issue at not getting final images of the food because I’ve dived in before I think about it! This one is almost there, just in the need of a little time under the grill to make the top all nice and brown and crispy.
In the recipe below I use two cheeses, but I would use any strong cheese or a mixture of multiple strong cheeses to make this.
Inspiration for this one cane because I wanted to give my pregnant wife a ‘Hawksmoor’ at home with steak and some mac’n’cheese. For the cheese sauce, which I didn’t really know how to do I used a slightly modified version of this BBC Good Food recipe.
Two cheese baked mac’n’cheese (makes enough for 4 decent helpings)
- 250ml almond milk
- 25g butter
- 1 tsp paprika
- 2 tbsp flour
- 100g cheese cut into 1cm cubes (I used Parmesan and strong raw cheddar)
- 5dl macaroni/pasta
- Breadcrumbs and extra Parmesan
- Chopped fresh basil or parsley
- Bring a pot of water to a boil and then cook pasta per instructions on pack.
- Heat butter on medium heat in a sauce pan and when bubbling add flour. Stir to form the roux.
- When all combined, add almond milk, paprika and salt/pepper.
- Bring to a boil and then add cheese.
- Continually stir at low/medium heat until combined and smooth.
- Turn on the grill at a high temp.
- Place macaroni in the oven proof dish.
- Cover with cheese sauce, stir together with fresh chopped basil/parsley.
- Top with grated Parmesan and breadcrumbs until a later forms on top.
- Spray/drizzle a bit of oil.
- Place under the grill till golden brown and crispy.