We are always excited to have a new take on the classic Mac & Cheese! This one warms the cockles of our hearts with the delicious blend of Godminster Vintage Organic Cheddar, fresh basil and a hint of chilli.
Just what is needed on a cosy night in with friends. We are thinking – Mac & Cheese, DVD and a glass of red!
300g dried elbow macaroni
120ml olive oil
Sea salt and black pepper
4 large vine tomatoes
4 cloves of garlic, thinly sliced
1/2 level tablespoons chilli flakes
1/2 level tablespoons fennel seeds
4 tablespoons plain flour
1 tablespoon wholegrain mustard
1 tablespoon powdered English mustard
500ml whole milk
80 grams of panko breadcrumbs
4 sprigs of thyme
Small bunch of parsley
Small bunch of basil
200g Godminster Vintage Organic Cheddar
Place a large pan of boiling water on the heat, add a squeeze of olive oil and 2 tablespoons of salt to the water. Add the macaroni and cook until ‘al dente’. When cooked strain through a colander and place the pasta on an oven tray, toss in olive oil (to stop it sticking together as it cools) and allow it to steam dry.
In a saucepan slowly heat the milk until steaming hot. In another pan, add the butter, chopped vine tomatoes, garlic, chili flakes and fennel seeds. Cook until the tomatoes start to break up and the garlic is softened. Add the mustards, and then whisk in the flours till a paste is formed. Slowly add the milk, whisking all the time until a thick creamy sauce is achieved. Crumble Godminster cheddar into the sauce and whisk until it melts through the sauce. Season to taste with salt and cracked black pepper. Then add all of the picked basil and parsley leaves to the sauce, whole without chopping. Followed by the cooked pasta, mix well and place into an ovenproof dish.
Pick the thyme leaves and finely chop. Mix the chopped thyme, salt, black pepper and a drizzle of olive oil into the panko breadcrumbs. Sprinkle the breadcrumb topping over the mac & cheese and bake in a medium oven at 180c for approximately 35 minutes, or until piping hot and golden brown.