Melted cheese. Pasta. Simple comfort food is just what we need in the depths of winter. We love this recipe for its speed, simplicity and ability to brighten even the darkest of winter nights. The goat's cheese really adds a new dimension to the classic mac ‘n' cheese.
Serve up a generous helping along with a big salad and some crusty bread to comfort your souls.
INGREDIENTS
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250g (9oz) macaroni pasta
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40g (1½oz) butter
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40g (1½oz) plain flour
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600g (1pint/ 1½oz) milk
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250g (9oz) Quicke’s Mature Cheddar, grated
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50g (2oz) Quicke’s Goat’s Milk Cheese, flaked
METHOD
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Cook the macaroni in a large saucepan of boiling water for 8 minutes, then drain and set aside.
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Melt the butter over a medium heat, add the flour slowly and stir to form a roux, cooking for a few minutes.
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Gradually whisk in the milk, a little at a time. Cook for a further 10-15 minutes until you have a thickened, smooth sauce.
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Remove the sauce from the hob and add 6oz of Quicke’s Mature Cheddar and stir until the cheese is well combined and melted.
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Add the macaroni to the sauce, mixing well, then transfer the mixture to a deep ovenproof dish.
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Sprinkle over the remaining cheddar and Quicke’s Goat’s Milk Cheese and then place the dish under a pre-heated hot grill. Cook until the cheese is golden brown and bubbling away, then serve to your eagerly awaiting guests.
