Macaroni cheese is popular for many reasons, including its comfort food qualities and versatility.
It’s a quick and easy meal which can be eaten for lunch or dinner and made in bulk to help families batch cook.
It can be made in a variety of different ways, but James Martin’s uses a traditional roux approach, packed with lots of cheeses.
The recipe notes on BBC Good Food said: “This indulgent mac and cheese is a substantial standalone meal – or serve with slow-cooked or roast meat dishes.”
This macaroni cheese serves four to six people and takes under half an hour to make.
Ingredients:
For the macaroni cheese:
300g dried macaroni
40g butter
40g plain flour
500ml milk
100g mild gorgonzola, grated
150g cheddar, grated
100g Caerphilly, grated
Half a teaspoon of freshly grated nutmeg
90g pancetta, chopped
100g mozzarella, chopped
75g fresh breadcrumbs
25g freshly grated Parmesan
Large handful of fresh basil leaves, roughly chopped
For the salad:
One tablespoon of wholegrain mustard
One tablespoon of white wine vinegar
Three tablespoons of olive oil
One head of Romaine lettuce, cut into chunks
Sea salt and freshly ground pepper
Method:
1. Start by preheating the grill to its highest setting before cooking the macaroni in a large pan of salted water, according to packet instructions.
2. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour and cook for one to two minutes.
3. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition. After all of the milk has been added, add all of the cheese, all of the cheddar and the Caerphilly to the sauce.
4. Heat the sauce gently until melted, season with salt, pepper and the nutmeg.
5. Drain the cooked pasta and tip it into the pan containing the cheese sauce, stir well to coat the pasta, then set aside.
6. Dry-fry the chopped pancetta in a frying pan over high heat until golden-brown and crisp and then stir it into the macaroni cheese mixture.
7. Transfer this to an ovenproof dish and top with the mozzarella, breadcrumbs and Parmesan, grilling it for two to three minutes.
8. For the salad, whisk together the mustard, vinegar and olive oil, then season to taste. Add the lettuce and mix to coat it in the dressing.
9. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil and enjoy.
