Grace’s Mac & Cheese

Andy’s daughter, Grace has created this recipe – her twist on a classic and well-loved pasta dish and we think it’s a real winner.

Ingredients (serves 4 people)

• 1.2 litres whole milk
• 1 medium onion, thickly sliced
• 4 cloves
• 3 fresh bay leaves
• 1/2 tsp cracked black peppercorns
• 100g butter, plus extra for greasing
• 90g plain flour
• 500g macaroni
• 500g de-rinded, well-flavoured hard cheese, coarsely grated
• 1 tsp cayenne pepper
• 1 tbsp English or Dijon mustard
• 6 tbsp double cream
• 50g breadcrumbs
• 2 packs of Red Wine & Draycott Blue Pokers

Method

1. Put the milk, onion, cloves, bay and pepper into a pan, then bring to the boil. Remove from the heat and set aside for 20 minutes.

2. Put the milk on the heat and bring back to the boil, then strain through a sieve into a jug. Discard the flavourings.

3. In a separate pan, melt the butter. Add the flour and cook, stirring, for about 30 seconds, then remove from the heat. Gradually bear in the hot milk, then return the pan to the heat and bring the mixture to the boil. Lower the heat and then simmer for 10 minutes stirring occasionally.

4. Meanwhile cook the macaroni in a pan of boiling salted water for 10 minutes until al dente. Drain then return to the pan, of the heat.

5. Preheat the oven to 200C. Take the sauce off the heat, then stir in 450g of the grated cheese around half the cayenne pepper, the mustard and cream, then season. Stir the sauce into the cooked macaroni. Cut the pokers into 3cm bites and stir into your mac and cheese. Spoon into a buttered, deep 3 litre ovenproof dish.

6. Mix the breadcrumbs with the remaining cheese and cayenne. Pour the mixture over the macaroni, then bake for 15-20 minutes until golden and bubbling hot.

Serve and enjoy!