mustard mac ‘n’ cheese with pastrami and crumbs
A fun twist on the American classic mac ‘n’ cheese. Pastrami and spring onions are baked with the macaroni and there is a great crunchy, golden breadcrumb topping.
- 800ml semi-skimmed milk
- greens separated spring onionsgreens sliced
- 300g macaroni
- 50g butter
- 60g plain flour
- 25g parmesanfinely grated
- and gruyère are great) hard cheeses
- 1 tbsp English mustard
- 100g pastramicut into strips
- 4 heaped tbsp breadcrumbs
Nutrition: per serving
- kcal859
- fat36g
- carbs90.3g
- fibre4.1g
- protein41.5g
- salt2.9g
Method
step 1
Put the milk and spring onion whites in a pan together. Bring the milk to just below boiling point, then turn off and leave to infuse while you cook the pasta.
step 2
Cook the macaroni until al dente, then drain well.Melt the butter in a big saucepan. Stir in the flour to make a smooth paste and cook for a couple of minutes. Strain out and discard the onion from the milk, then very gradually stir the milk into the flour and butter until you get a smooth sauce. Bring to a gentle simmer and cook for a few minutes until nicely thickened, then take off the heat and stir in half the parmesan, the other cheeses, the mustard and seasoning.
step 3
Stir in the macaroni, pastrami and spring onion greens and tip everything into an ovenproof dish. Scatter with the remaining parmesan and breadcrumbs, plus a little more salt. When you’re ready to bake, heat the oven to 200C/fan 180C/gas 6 and cook for 25-30 minutes until golden, crunchy and piping hot.
