publication date: Oct 1, 2009
author/source: James Ramsden
Continuing our exhaustive coverage of cheese for British Cheese Week
this week here's James's souped-up version of macaroni cheese. You can
also watch him make it on our Facebook page
Time: about 1 hr to 1hr 10 mins
Cost: about 75p a head
500g penne or macaroni
1.2 litres milk
250g lardons or chopped streaky bacon
1 medium onion, peeled and finely chopped
200g mature cheddar, grated
3 tablespoons grainy mustard
Preheat the oven to 200°C/fan 180°C.
Cook the pasta in boiling salted water according to pack instructions. Drain and rinse thoroughly with cold water until cold. Set aside.
Meanwhile heat the milk until almost simmering and maintain temperature, taking care not to boil. Fry the lardons in a large saucepan until crisp and set aside. Soften the onion in your bacon fat and add to the bacon. In the same pan make a roux by melting the butter, stir in the flour and simmer for a minute or two.
Whisk the milk into the roux and thicken. Stir in the bacon, onion, mustard and cheese and season well with salt and pepper.
Stir in the pasta and pour into an ovenproof serving dish.
Sprinkle over the bread crumbs and bake for 30-40 minutes until golden and crisp. Serve with peas and ketchup.