Two to four cheese mac’n’cheese

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)

Ingredients

  • 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

Method

  1. Bring a pot of water to a boil and then cook pasta per instructions on pack.
  2. Heat butter on medium heat in a sauce pan and when bubbling add flour. Stir to form the roux.
  3. When all combined, add almond milk, paprika and salt/pepper.
  4. Bring to a boil and then add cheese.
  5. Continually stir at low/medium heat until combined and smooth.
  6. Turn on the grill at a high temp.
  7. Place macaroni in the oven proof dish.
  8. Cover with cheese sauce, stir together with fresh chopped basil/parsley.
  9. Top with grated Parmesan and breadcrumbs until a later forms on top.
  10. Spray/drizzle a bit of oil.
  11. Place under the grill till golden brown and crispy.

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