Macaroni Cheese

This is my take on another classic.

Having recently purchased a very cool nutmeg grater complete with built in nut holder (Just before Christmas, Rachel thought it was a present for her and looked quite disappointed when she saw it) i have been looking for excuses to bring it out and i found one with a recipe for macaroni cheese from top steak restaurant  - Hawksmoor.
 

Everyone knows they cook a lovely piece of meat but i was intrigued to see what they'd do with something else quite simple and I was not disappointed, i've personalised it slightly to my taste and to remind me of the dish the way my mum used to make it. 

This is grown-up macaroni cheese. When we are children we love the simple, mild, rubbery cheeses like edam and mild cheddar and this is what i used to have in Macaroni Cheese. As we and our taste buds mature we crave ever stronger, ever more pungent and mature cheeses, so it's no wonder we stop craving a dish we ate so regularly. The recipe just needed maturing like our good selves and the cheese!

So try this for a little reminder of a dinner you used to wolf down so that you could ask to 'get down from the table' to catch Neighbours at 5.35pm. Did everyone eat so early, i'd need a second dinner now before going to bed if i still did.

Ingredients -

400g Macaroni Pasta
750ml Full Fat Milk (Use semi skimmed if you're that way inclined)

A Garlic Clove, chopped

2 bay leaves

Large pinch Freshly Ground Nutmeg

1 Spring Onion, chopped 

60g Butter

60g Plain Flour 

90g Stilton
60g Parmesan
100g Mature Cheddar
Good Quality Tomatoes, thickly sliced enough to cover the dish

• Cook the pasta in water with a pinch of salt until just done but with a slight bite to it - al dente
• Meanwhile warm the milk in a pan, hot but do not boil, add the garlic, bay leaves, nutmeg and spring onion. Allow to infuse for 15 mins
• When the pasta is done melt the butter in another pan, then slowly add the flour to make a roux, constantly stirring over a low heat for approx 3 mins
• Strain the milk and then slowly mix the infused milk into the roux until it thickens, you now have a bechamel sauce.
• Slowly add the stilton and 2/3 of the parmesan and cheddar to make the cheese sauce. Add some freshly ground black pepper.
• Heat until bubbling slightly and then add the pasta, mix well and warm through for a few minutes then transfer to an ovenproof baking dish
• Top with sliced tomatoes and sprinkled with the rest of the cheeses then put under the grill on medium heat until the cheese is melted and browned and the tomatoes are nicely grilled and going soft.
• Add a little extra pepper and serve