Hawksmoor's macaroni cheese
Macaroni cheese - a comfort classic to end all others. This recipe is from London's American-style steakhouse, Hawksmoor
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- Heat the oven to 180C/fan 160C/gas 4. Cook the pasta until al dente and drain.
- 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
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3575/
http://www.bbcgoodfood.com/recipes/3575/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
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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29 December 2007
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01 January 2008
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