Hawksmoor's macaroni cheese

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olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Cook the pasta until al dente and drain.
2. Warm the milk in a pan (don't let it boil) and add the garlic, onion, bay leaves and nutmeg. While the milk is warming, melt the butter in a separate pan then add the flour and cook to make a roux, constantly stirring for 2-3 minutes on a low heat. When the milk is almost boiling, strain, then slowly whisk into the roux until it thickens. Add the Stilton and 2/3 of the parmesan and Cheddar to create the cheese sauce. Mix the sauce with the pasta and pour into an ovenproof baking dish, sprinkling the rest of the grated parmesan and Cheddar on top. Bake in the oven until golden and bubbling.

Hawksmoor, 157 Commercial Street, London E1

Per serving

908 kcalories, protein 37.9g, carbohydrate 98.3g, fat 43.1 g, saturated fat 26.2g, fibre 3.8g, salt 1.68 g

Latest comments and suggestions

• yummy

  29 December 2007

  yummy commented on this recipe

  How much onion should you add please? I left it out in the end!

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  Very tasty, hearty comfort food! :D

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• Isobel

  21 January 2008

  Isobel commented on this recipe

  Can you use another cheese other than Stilton?

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• Kirsten

  02 October 2008

  Kirsten rated and commented on this recipe

  

  Very easy to make, but next time I would leave the flavours to infuse in the milk for longer and use more stilton and less cheddar. I used a whole onion to flavour the milk.

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Ingredients

• 400g pasta (preferably long thin fagiolini lisci)
• 800ml full-fat milk
• 1 garlic clove , roughly chopped
• 2 bay leaves
• a pinch freshly grated nutmeg
• 60g butter
• 60g plain flour
• 100g Stilton , crumbled
• 75g parmesan , grated
• 75g Montgomery cheddar , or use a mature cheddar

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Serves 4

Preperation and cooking times

Ingredients

• 400g pasta (preferably long thin fagiolini lisci)
• 800ml full-fat milk
• 1 garlic clove , roughly chopped
• 2 bay leaves
• a pinch freshly grated nutmeg
• 60g butter
• 60g plain flour
• 100g Stilton , crumbled
• 75g parmesan , grated
• 75g Montgomery cheddar , or use a mature cheddar

Per serving

908 kcalories, protein 37.9g, carbohydrate 98.3g, fat 43.1 g, saturated fat 26.2g, fibre 3.8g, salt 1.68 g

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