Cider Mac & Cheese Recipe
CIDER MAC & CHEESE
350g macaroni or other tubular pasta
1 tbsp vegetable oil
1 leek, washed and diced
50g butter
35g plain flour
200ml cider
400ml semi-skimmed Milk
1 Tsp English mustard
250g mature cheddar, grated (save half for the topping) – Wyke Farms Extra Mature is rather good.
Salt and freshly ground black pepper
25g fresh breadcrumbs
Few sprigs of thyme.
Method:
Serves: 4 Time: 1 Hour
- Preheat the oven to 180C/Gas 4
- Cook the macaroni in a pan of boiling water for 8-10 minutes, until just cooked. Drain and place into an oven proof dish.
- Heat the oil in a large frying pan and saute the leeks for 2-4 minutes until soft. Add the butter and stir until melted before adding the flour.
- Keep stirring until the mixture starts to bubble and then slowly add the cider followed by the milk.
- The mixture will start to thicken, so keep stirring until you have a smooth sauce. Add the mustard and half the cheese and season with salt and pepper.
- Pour the sauce over the macaroni and stir together well. Sprinkle over the rest of the cheese and then the breadcrumbs and thyme.
- Bake in the oven for 30-40 minutes until golden and bubbling and serve with a green salad.
Picture: Wyke Farms
With thanks to @sugarandspiceheidi
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