James Martins Ultimate Macaroni Cheese Food

JAMES MARTIN'S ULTIMATE MACARONI CHEESE

Steps:

• For the macaroni cheese, preheat the grill to its highest setting.
• Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
• Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
• Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.
• Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Season, to taste, with salt, freshly ground black pepper and nutmeg.
• Drain the cooked pasta and tip it into the pan containing the cheese sauce. Stir well to coat the pasta. Set aside.
• Dry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Stir it into the macaroni cheese mixture.
• Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling.
• Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Add the lettuce and mix to coat it in the dressing.
• Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil.

ULTIMATE MACARONI CHEESE

Steps:

• Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
• Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
• Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
• When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
• Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.