WHAT’S HOT
MACARONI,
Master the ultimate macaroni cheese, complete with satisfyingly crunchy topping and gorgeous, gooey centre – winter comfort food just got even better!
ADDED LUXE Try adding crispy, fried pancetta to your dish, or swap in truffle-flavoured oil for a delicious spin.
U LT I M AT E M AC A R O N I C H E E S E Serves 6 Takes 45 mins Cost per serve 86p
RECIPE KATY GREENWOOD PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
700ml milk 1 large garlic clove, crushed to a paste 1 bay leaf 400g macaroni 50g butter 50g plain flour 1 heaped tsp English mustard powder 175g mature Cheddar, grated 75g Gruyère, grated 100g Parmesan, grated 100g ciabatta, torn into small chunks 2 tsp olive oil
FEEL THE HEAT For those who like their food spicy, replace half the mature Cheddar with chilli-infused Cheddar and stir through a few sliced jalapeños.
UP THE VEG Love cauliflower cheese? Replace 100g macaroni with the same amount of blanched cauliflower florets for a tasty twist.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk, garlic and bay leaf in a pan. Bring to the boil then remove from heat and leave to infuse. Cook the pasta in a pan of salted boiling water for 10 minutes. Drain; set aside. 2 Melt the butter in a large pan. Add the flour and mustard and cook for 1 minute, or until the flour is golden. Remove the bay leaf from the milk, then add the milk to the flour one ladle at a time, stirring to prevent lumps. 3 Simmer the sauce for 5 minutes, stirring, to thicken. Add the Cheddar, Gruyère, and half the Parmesan, then season. Stir in the macaroni, breaking up any clumps. 4 Spoon into 6 small or 1 large baking dish. Scatter over the bread and remaining Parmesan. Drizzle with the oil and bake for 15-20 minutes, until the top is crisp. Each serving contains Energy
2884kJ 686kcal 34%
Fat
Saturates
Sugars
Salt
31g 18g 11g 1·5g 45% 90% 12% 25%
of the reference intake. See page 114. Carbohydrate 75g Protein 31g Fibre 4g
Find more delicious pasta recipes at tesco.com/realfood
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