Ultimate US-Style Mac ‘n’ Cheese
Ingredients:
- 1.2 litres whole milk
- 1 medium onion, thickly sliced
- 5-10 cloves
- 4 fresh bay leaves
- ½ tsp cracked black peppercorns
- 100g butter, plus extra for greasing
- 90g plain flour
- 500g macaroni
- 500g mature cheddar or other strong hard cheese (see Know-how), coarsely grated
- 1 tsp cayenne pepper
- 1 tbsp English or Dijon mustard
- 6 tbsp double cream
- 50g coarse, day-old white breadcrumbs
For the Salad:
- 100g streaky bacon or pancetta, thinly sliced
- 1 tsp Dijon mustard
- 1 tsp cider vinegar
- ½ tsp maple syrup
- 4 tsp extra-virgin olive oil
- 150g mixed leaves, such as baby spinach, watercress, and rocket
Method:
- Begin by infusing flavors into the milk. In a large pan, combine milk, onion, cloves, bay leaves, and cracked peppercorns. Bring to a boil, then set aside for 20 minutes to infuse. Strain the milk into a jug, discarding the flavorings.
- In a separate large pan, melt butter over medium heat. Add flour and cook gently for about 30 seconds. Gradually beat in the hot milk, then return the pan to heat, bringing the mixture to a boil. Simmer for 10 minutes, stirring occasionally.
- Cook the macaroni in boiling salted water until tender but al dente. Drain and return to the pan off the heat.
- Preheat the oven to 200°C/fan 180°C/gas 6. Remove the sauce from heat, then stir in 450g of grated cheese, half the cayenne pepper, 1 tbsp mustard, and cream. Season with salt and white pepper. Stir the sauce into the cooked macaroni and spoon into a buttered, deep 3-litre ovenproof dish.
- Combine breadcrumbs with remaining grated cheese and cayenne pepper. Sprinkle over the macaroni and bake for 15-20 minutes until golden and bubbling hot.
- While the mac ‘n’ cheese bakes, preheat the grill to medium-high and prepare the salad. Arrange bacon/pancetta slices on a foil-lined baking tray and bake for 6-8 minutes until golden. Crumble into small pieces.
- Whisk mustard, vinegar, and maple syrup together in a bowl, then gradually whisk in olive oil to form a smooth dressing. Season with salt and pepper.
- Finish the mac ‘n’ cheese under the grill for 1-2 minutes. Toss the leaves with dressing and bacon/pancetta pieces, then serve alongside the mac ‘n’ cheese.