Tuesday 10 December 2019

Mac and Cheese

Tom Parker Bowles

The perfect soul food to warm you up as the temperatures continue to drop

Serves 6

Ingredients

200g smoked streaky bacon, or pancetta, cut into 1.5cm pieces

40g butter, plus extra for greasing

40g plain flour

600ml full-fat milk

175g good Cheddar cheese, grated

175g Gruyère, Beaufort or Comté cheese, grated

Salt and freshly ground black pepper

Few drops of Tabasco

Dribble of Worcestershire sauce

250g macaroni

50g Parmesan, finely grated

25g fresh, white breadcrumbs

Method

1. Preheat the oven to fan 180°C/350°F/gas mark 6. Fry the bacon in a heavy-bottomed pan over a medium heat until crisp, add a little olive oil if necessary.

Drain on kitchen paper and set aside.

2. Melt the butter in a saucepan over a low heat, stir in the flour and cook gently for 3-4 minutes. Add the milk and whisk until there are no lumps; simmer for 5-10 minutes, until smooth and thick.

3. Add the Cheddar and Gruyère and stir until melted, then add the pepper, tabasco and Worcestershire sauce.

4. Cook the macaroni in salted boiling water until al dente; drain in a colander.

5. Tip the macaroni into a well-buttered baking dish, add the bacon, then pour over the sauce and mix. Mix the Parmesan with the breadcrumbs and scatter on top.

6. Bake for 35-40 minutes, until bubbling, then serve.

 

LET’S EAT MEAT BY TOM PARKER BOWLES, PUBLISHED BY PAVILLION, IS AVAILABLE AT EASONS, €31.99.

Irish Independent

Editors Choice

Also in Life