Hawksmoor’s macaroni cheese
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g pasta, (Hawksmoor uses long fagiolini lisci)
- 800ml full-fat milk
- 1 clove garlic, roughly chopped
- ½ onion, roughly chopped
- 2 bay leaves
- freshly grated nutmeg, a pinch
- 60g butter
- 60g plain flour
- 100g stilton, crumbled
- 75g parmesan, grated
- 75g Montgomery cheddar, or use a mature cheddar
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Cook the pasta until al dente and drain.
- STEP 2
Warm the milk in a pan (don’t let it boil) and add the garlic, onion, bay leaves and nutmeg. While the milk is warming, melt the butter in a separate pan then add the flour and cook to make a roux, constantly stirring for 2-3 minutes on a low heat. When the milk is almost boiling, strain it, then slowly whisk it into the roux, until it thickens. Add the stilton and ⅔ of the parmesan and cheddar to create the cheese sauce.
- STEP 3
Mix the sauce with the pasta and pour into an ovenproof baking dish, sprinkling the rest of the grated parmesan and cheddar on top. Bake in the oven until golden and bubbling.
