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Stevie's Ultimate Mac 'N' Cheese

Amended from a Lorraine Pascal recipe.

Prep
Cook
Serves 8people
Ingredients
150
gr of Pancetta (tough top rind removed) chopped into lardons
100
gr of mature cheddar or comte - grated
100
gr gruyere - grated
100
gr gouda (smoked if you can find it) - grated
340
gr macaroni
4
cloves garlic – finely chopped
7/8
jalapeno slices - chopped
3
or 4 spring onions – sliced
40
gr butter
40
gr flour
either 470ml whole milk or 200ml milk plus 270ml double cream
1
tsp mustard powder
1
or 2 teaspoon paprika
nutmeg
salt
black pepper
breadcrumbs
Directions
1.
Preheat oven to 200c, stick the macaroni in a large saucepan with a load of salted boiling water
2.
Fry the bacon/pancetta until done, remove then add the spring onions and jalapenos and fry for a couple of minutes, add garlic and fry for a few more seconds. Remove from heat. Once the macaroni is cooked drain it and put it to one side.
3.
Melt the butter in a large saucepan over a medium/low heat until it foams. Add the flour and whisk together cook out for a couple of minutes to take away the floury taste.
4.
Slowly add the milk to the flour and butter and keep whisking, cook gently until it’s smooth and thickens slightly. Then gradually add the cheese (keep some for sprinkling on top). Continue stirring whilst the cheese melts, if it’s getting too thick just add a little more milk (should only take a couple of minutes)
5.
Add the mustard powder, paprika, nutmeg to the cheese sauce and then season with salt and black pepper. Then add the bacon, onions, garlic and jalapenos to the sauce and give it a nice mix around. Pour in the cooked macaroni and give it a good mix around.
6.
Pour the mix into an ovenproof dish it and then sprinkle the remaining cheese on top. Sprinkle over the breadcrumbs and a bit more paprika, or chipotle powder if you want to spice it up a bit.
7.
Pop the dish in the oven for around 30 mins or until the breadcrumbs have gone golden, remove and let it sit for a few mins so that the nuclear cheese doesn’t burn your face off.

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