Method
1. Step 1
Preheat the oven to 200C/180C fan/gas 6.
2. Step 2
Cook the macaroni according to packet instructions, then drain and set aside.
3. Step 3
Heat a saucepan over a medium heat and add the butter.
4. Step 4
Once the butter starts to melt, add the flour and gently whisk together to form the beginnings of a roux.
5. Step 5
Add the milk a little at a time whilst continuing to stir. You want the butter and flour to dissolve in the milk to form a thick sauce.
6. Step 6
Once all the milk is added, continue to stir whilst adding the grated cheddar so it melts into the sauce. You can add as little or as much of the cheddar as you like. Any that remains can be melted over the top later.
7. Step 7
Add salt and pepper to the sauce, to taste.
8. Step 8
Once you are satisfied with the consistency and flavour of your sauce, remove it from the heat and mix it with the macaroni.
9. Step 9
Transfer the mac ‘n cheese to an oven-proof dish.
10. Step 10
To prepare the blue cheese crumb, simply add the ingredients to a bowl and bring them together with a wooden spoon. You want a nice chunky crumb.
11. Step 11
Spread the crumb evenly over the macaroni. You can also add any left-over grated cheddar at this stage.
12. Step 12
Put the dish in the oven and cook for 15-20 minutes until bubbling and the crumb starts to turn golden.
13. Step 13
Serve warm.
7TH OCTOBER 2024
Macaroni Cheese with a Blue Cheese Crumb
We truly think that Macaroni Cheese is the ultimate comfort food. Perfect for cold evenings, curled up with your family, and watching your favourite seasonal films.
This recipe takes the classic mac ‘n cheese and adds something a little bit special. A blue cheese crumb baked over your macaroni not only adds a tasty crunch, but also that blue cheese tang that only Stichelton can provide.
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Recipe: Macaroni Cheese with a Blue Cheese Crumb
Serves 4
Ingredients
For the Macaroni Cheese:
- 40g plain flour
- 40g butter
- 500ml whole or semi-skimmed milk
- 150g Open Air Cheddar, grated
- 350g macaroni pasta
- Salt and pepper, to taste
For the Crumb:
- 100g Stichelton, crumbled
- 100g panko breadcrumbs
- 15g parsley, finely chopped
- 2 tbsp olive oil
