Soufflé mac ’n’ cheese

Soufflé mac ’n’ cheese

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(6 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Serves 8
Pasta bake is a firm family favourite - make this macaroni cheese even more indulgent with ham hock and chunks of cheddar

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat32g
  • saturates12g
  • carbs43g
  • sugars6g
  • fibre2g
  • protein24g
  • salt1.9g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 tbsp flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 4 eggs, separated
    Eggs

    Egg

    egg

    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

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp snipped chives
  • 1 tbsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 round lettuce, shredded
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 2 Little Gem lettuces

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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Honeygran
18th Apr, 2017
2.55
Like everyone else I didn't use ham hock. I used some leftover turkey instead. It was ok but slightly dry so would make a thinner sauce next time. The top was nice and crunchy though. I served it with a normal green salad and tomatoes.
laura0606
15th Apr, 2017
1.3
Was expecting a lot from this recipe. I love macaroni cheese so thought this would be like an ultimate mac and cheese but it was just a letdown. It was a lot of effort for a result which, to my taste, was horrible. Much easier and tastier to make just a normal macaroni cheese and save all the faff of adding onions and beatings eggs. In regard to the recipe, it did turn out how it should have done but it just didn't taste good. Also wouldn't worry about the ham hock unless you have leftovers from a gammon joint and just stick to bacon.
foodtech2
2nd Apr, 2015
I made this for supper. The family loved it. I did not have ham hock so I used smoked bacon which I fired with leeks instead of shallots. I added some finely diced salami to the dish. The flavour was rich and creamy. Great served with salad and will definitely be cooked again.
Frantic Flapjack
31st Mar, 2015
5.05
I made this without the ham. It was so tasty, I've since made two more. A light macaroni cheese and really delicious. I did try the accompanying salad too but was not at all keen on the dressing. It was very acidic.
emmyloug
29th Mar, 2015
3.8
I made without meat and didn't have shallots so just used onion but I really enjoyed this. It was comforting yet still nice and light.
lizzafezza
18th Mar, 2015
3.8
Much nicer than a standard mac'n'cheese. I used up leftover ham rather than using pulled hock. Will defo make again.
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