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Mix and match mac ‘n’ cheese bar

Name: Mix and match mac 'n' cheese bar
Total time: 50 min
Ingredients: macaroni 500g; butter; plain flour 75g; milk 1.2 litres; parmesan 50g, finely grated; cheddar 200g, grated; gruyère 200g, grated; Dijon mustard 1 tsp; cherry tomatoes 200g, quartered; shallot 1, finely chopped; basil a small bunch, chopped; olive oil; sourdough 4 slices; rosemary 1 tsp of chopped; streaky bacon 12 rashers; mixed wild mushrooms 300g; pickled jalapeños, from a jar; spring onions 1 bunch, chopped; hot sauces (sriracha, Tobasco); truffle oil, to serve; chilli oil, to serve

50 minutes
serves 10
Easy

Put the mac ‘n’ cheese out with a serving spoon then put the toppings in little bowls and let your household add their own. You’ll need to use your biggest baking dish for this or split it between 2 smaller ones

By Janine Ratcliffe

Published: December 29, 2016 at 1:53 pm

Ingredients

macaroni 500g
butter
plain flour 75g
milk 1.2 litres
parmesan 50g, finely grated
cheddar 200g, grated
gruyère 200g, grated
Dijon mustard 1 tsp

TOPPINGS

cherry tomatoes 200g, quartered
shallot 1, finely chopped
basil a small bunch, chopped
olive oil
sourdough 4 slices
rosemary 1 tsp of chopped
streaky bacon 12 rashers
mixed wild mushrooms 300g
pickled jalapeños from a jar
spring onions 1 bunch, chopped
hot sauces (sriracha, Tobasco)
truffle oil to serve
chilli oil to serve

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6.
Step 2

Cook the macaroni until just tender with a bit of bite, then drain well and rinse under cold water. Drain again. Melt 75g butter in a large saucepan. Stir in the flour to make a smooth paste and cook for 3-4 minutes. Gradually stir in the milk until you get a lump-free sauce. Bring to a gentle simmer and cook for a few minutes until thickened, then take off the heat and stir in half the parmesan, all the other cheeses, the mustard and some seasoning.
Step 3

Stir in the pasta and tip everything into a large, buttered ovenproof dish. Scatter with the remaining parmesan and bake for 25-30 minutes until golden and piping hot. While the mac is cooking make the toppings.
Step 4

Mix the tomatoes, shallot and basil with 1 tbsp olive oil and season well. Cut the crusts off the sourdough and break into pea-sized breadcrumbs. Toss with 1 tbsp olive oil and the rosemary then bake alongside the pasta for 10-15 minutes until golden.
Step 5

Cut the bacon into small pieces and fry or grill until crispy. Fry the mushrooms in a little butter and seasoning.
Step 6

Put the breadcrumbs, bacon, mushrooms, jalapeños and onions into separate bowls. Put the mac ‘n’ cheese in the middle of the table along with the toppings, sauces and oils and let everyone add their own toppings to finish.