Godminster and Camp Kerala have been partners for the past few years, as the ultimate in luxury accomodation at Glastonbury Festival needs the ultimate in luxury local cheese to serve!
To mark Camp Kerala’s 10th anniversary and Godminster’s 15th birthday, chef Ian Alexander has brought us a sumptuously indulgent truffled Macaroni and Cheese as served in the Camp Kerala kitchens this year overlooking Glastonbury Festival.
- 300g Portobello mushrooms, stems removed, sliced 1 cm
- Small bunch flat leaf parsley, finely chopped
- 4 cloves of minced garlic
- Sea salt & freshly ground black pepper
- 400g elbow macaroni or spirelli
- 75g plain flour
- 150g butter
- 600ml heated full fat milk
- Pinch of nutmeg
- ¼ teaspoon white pepper
- 1½ teaspoons white truffle oil
- 375g grated Godminster Vintage Organic Cheddar
- Fresh white bread crumbs
- 2 sprigs lemon thyme, finely chopped
- Olive oil
Melt 75g of butter in an ovenproof dish, add mushrooms, half of the garlic, parsley, a pinch of salt & freshly ground pepper, and roast in the oven at 180 degrees for approximately 20 minutes, then set aside to cool.
Bring a large pan of water to the boil, and add a splash of olive oil and a teaspoon of salt, then cook the pasta for approximately 7 minutes, or until al dente.
Meanwhile, melt the remaining butter in a large saucepan, add the flour and whisk until smooth. Cook gently for approximately 2 ½ minutes on a very low heat, stirring continuously. Add the milk and continue to stir. At the point of boiling, remove from the heat; add the Godminster Vintage Organic Cheddar, salt, white pepper, nutmeg and truffle oil. In a bowl, mix together the pasta, mushrooms & sauce. Pour the combined mixture into a medium size ovenproof dish. Toss together the breadcrumbs and thyme and sprinkle over the top. Bake for 25-30 minutes in the oven until crumbs are golden, and the sauce is oozing and bubbling.