Baked Mac & Cheese
How can you up the magic of mac and cheese? How about adding in some mushroomy savouriness in the form of a sprinkling of porcini powder, which is very versatile – you can sprinkle it wherever you want a little umami boost – and really intensifies the flavour. Give it some crunch with delicious thyme infused breadcrumbs to finish it off.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Ingredients
400g uncooked macaroni/ small elbow pasta
50g unsalted butter
50g plain flour
1 garlic clove, minced
1 tbsp porcini powder
500g milk
180g strong vintage cheddar
Salt and freshly ground black pepper
1 tbsp apple cider vinegar
Fresh thyme leaves, a couple of sprigs
1 tsp porcini powder
1 cup bread crumbs, fresh or panko
Olive oil
Method
Preheat the oven to 200c/ 180c fan..
Cook the macaroni according to the packet instructions.
At the same time, melt the butter in a medium pan over moderate heat then add the garlic. Once foaming, add the flour and stir until it forms a paste. Cook for 5 minutes before slowly whisking in the milk. Continue to whisk to ensure the sauce (which will thicken to a smooth Béchamel sauce) is free of lumps. Reduce the heat and add the cheese, allowing it to melt into the sauce. Season with salt and freshly ground black pepper and stir through the vinegar & porcini powder.
Remove thyme leaves from their stalk and add to the sauce, along with the cooked, drained macaroni.
Transfer the whole lot into a deep, suitable-sized ovenproof dish and bake in the preheated oven for 20-25 minutes until the surface browns.
While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a little extra porcini powder if you like.
Hints & tips
Cheese - The recipe calls for vintage cheddar to give a stronger taste. I use Mainland vintage cheddar but feel free to use what cheese you have on hand. A mix of parmesan and normal cheddar would work just as well.
Extras - Looking to add a little protein, try adding either bacon, shredded chicken or serve along side sausages as a side dish. Need veg… add leafy greens such as spinach or kale, you could even add frozen peas if you wish.
Serving size - This recipe would easily double to feed a large crowd.
Serving suggestion - Serve with a fresh green salad and crusty bread and butter.
Storage - This dish will store in the fridge for 3 days - keeping the bread crumbs separate in an airtight container in the pantry.
