It’s such good comfort food. A proper winter warmer. It’s something that I hardly ever have. Whenever I do have it, it never has enough cheese in or it’s too dry. And at home, we don’t eat a huge amount of pasta as we’re a bit crap at planning our meals! However, now I’m working back in Colchester, we need to be a lot more organised, otherwise we won’t be eating anything other than fast food. I also wanted to do this as it will be great to take in for lunch tomorrow.As ever, I wanted to make it slightly different to the bog standard ‘mac and cheese’. I added mustard, garlic and bacon bits to my sauce and it definitely made a difference. The mustard cut through the richness of the sauce and just gives it more depth of flavour. It was so easy to make and I don’t know how anyone can buy a ready meal when it tastes ten times better homemade! This recipe will serve 4.Prep time: 5 minutes.Cooking time: 40 minutes.
- 100g macaroni pasta per person.
- 300g mature cheddar cheese grated.
- 200g stilton cheese.
- 200g parmesan cheese.
- 300g smoked bacon lardons.
- 1 tsp dijon mustard.
- 2 tsp wholegrain mustard.
- 1 tsp lazy garlic.
- Ground black pepper.
- 600ml vegetable stock.
- 40g plain flour.
- 40g butter.
- Firstly, grate the cheese and set to one side. You want to save 3/4 of the parmesan for baking in the oven.
- Secondly, boil some water to cook your pasta. Use a small pinch of salt.
- Then, melt the flour and butter, then whisk together. Slowly add the vegetable stock and constantly whisk.
- When you have added all the stock, add the cheese and whisk until it has all melted.
- Add the mustard and black pepper to taste. Do not add any salt as the bacon will add enough saltiness.
- Set the sauce to one side and drain your pasta when it’s cooked.
- In a separate frying pan, cook off the garlic and bacon lardons. Mix them in with the sauce and the macaroni. Put in an ovenproof dish.
- Sprinkle the rest of the parmesan on top of the pasta and bake in the oven for 20 minutes on 200 degrees.