Macaroni cheese is a beloved dish for its comforting qualities and versatility. It’s a quick and easy meal that can be enjoyed for lunch or dinner, and easily made in bulk for batch cooking. While there are countless ways to prepare this classic, James Martin’s recipe takes a traditional roux approach, bursting with a generous amount of cheese. This indulgent mac and cheese is a substantial meal on its own or a perfect accompaniment to slow-cooked or roasted meat dishes, according to the BBC Good Food recipe notes. This recipe serves four to six people and takes less than half an hour to prepare.
Ingredients:
For the macaroni cheese:
* 300g dried macaroni
* 40g butter
* 40g plain flour
* 500ml milk
* 100g mild gorgonzola, grated
* 150g cheddar, grated
* 100g Caerphilly, grated
* Half a teaspoon of freshly grated nutmeg
* 90g pancetta, chopped
* 100g mozzarella, chopped
* 75g fresh breadcrumbs
* 25g freshly grated Parmesan
* Large handful of fresh basil leaves, roughly chopped
For the salad:
* One tablespoon of wholegrain mustard
* One tablespoon of white wine vinegar
* Three tablespoons of olive oil
* One head of Romaine lettuce, cut into chunks
* Sea salt and freshly ground pepper
Method:
1. Begin by preheating your grill to its highest setting. Cook the macaroni in a large pan of salted water according to the packet instructions.
2. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for one to two minutes. Gradually whisk in the milk, allowing the mixture to thicken after each addition. Once all the milk has been incorporated, add all the gorgonzola, cheddar, and Caerphilly to the sauce.
3. Gently heat the sauce until the cheese is melted. Season with salt, pepper, and the nutmeg.
4. Drain the cooked pasta and add it to the pan containing the cheese sauce. Stir well to coat the pasta thoroughly, then set aside.
5. In a frying pan over high heat, dry-fry the chopped pancetta until it becomes golden-brown and crispy. Stir the pancetta into the macaroni cheese mixture.
6. Transfer the macaroni cheese to an ovenproof dish. Top with the mozzarella, breadcrumbs, and Parmesan cheese. Grill for two to three minutes.
7. For the salad, whisk together the mustard, vinegar, and olive oil. Season to taste. Add the lettuce and toss to coat in the dressing.
8. Serve the macaroni cheese alongside the salad, sprinkled with the chopped basil. Enjoy!
