- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g shallots, sliced
- 2 garlic cloves, crushed
- 500g pasta tubes
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 2 tbsp flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 500ml whole milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 140g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 4 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp Dijon mustard
- 1 tsp grated nutmeg
- 180g pack cooked pulled ham hock
- 100g mature cheddar, chopped into chunks
For the salad
- 1 tbsp Dijon mustard
- 3 tbsp cider vinegar
- 100ml sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 tbsp snipped chives
- 1 tbsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 round lettuce, shredded
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 2 Little Gem lettuces
Melt half the butter with the olive oil in a large saucepan, then add the shallots. Cook until soft and golden, then stir in the garlic before tipping everything into a large bowl.
Put the pasta in a large saucepan filled with boiling water. Cook for 2 mins less than instructed on the pack. Heat oven to 200C/180C fan/gas 6.
Return the pan you used for the shallots to the heat and add the rest of the butter, followed by the flour. Stir well, then add the milk gradually, stirring all the time, to make a smooth, glossy white sauce. Once all the milk has been added, tip in the shallots and garlic, followed by a third of the Gruyère. Take the pan off the heat and mix in the egg yolks, Dijon and nutmeg, then season well.
Drain the cooked pasta, lay it in a deep casserole dish and mix in the ham hock and cheddar chunks. Whisk up the egg whites to stiff peaks and stir a dollop into the cheese sauce mixture in the pan. Now fold in the rest without knocking out too much air. Pour the sauce over the pasta, ensuring it fills all the gaps, gently easing the sauce to the bottom of the dish – don’t over mix. Sprinkle with the rest of the Gruyère and bake for 15-20 mins or until the cheese on the top has melted and become golden.
Meanwhile, make the salad dressing. Combine the Dijon and cider vinegar in a large bowl, then gradually whisk in the sunflower oil until all the oil is added and the dressing has emulsified. Season and stir in the herbs. Toss most of the dressing through the salad leaves, and serve extra on the side. Serve with the mac ’n’ cheese.