Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Stir it into the macaroni cheese mixture. Set aside.ĭry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Season, to taste, with salt, freshly ground black pepper and nutmeg.ĭrain the cooked pasta and tip it into the pan containing the cheese sauce. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.Īdd 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. 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. 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. For the macaroni cheese, preheat the grill to its highest setting.Ĭook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
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