- 50g macaroni
- 25g grated Red Leicester
- 25g grated smoked cheese
- 50ml double cream
- 1 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 pinch smoked paprika
- 2 slices of sourdough bread
- smoky barbecue sauce
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Cook the macaroni following pack instructions. Drain and mix with the grated Red Leicester, grated smoked cheese, double cream, maple syrup and smoked paprika. Season well, leave to cool, then put in the fridge to firm up.
Take 2 slices of sourdough bread and spread one with smoky barbecue sauce. Pile in the cold macaroni cheese, then close the sandwich and butter the outside generously. Fry in a dry pan for 4-5 mins on each side or until deep golden brown on the outside.