They sent me five packs of cheese.
FIVE. PACKS. OF. CHEESE.
Garry and I did the sensible thing and immediately dove in to the extra mature Somerset cheddar with crackers and chutney. It was delicious. Genuinely, totally, completely delicious.
As was all of the cheese. My favourite was the double Gloucester with Ploughman’s chutney — my GOD, it was so creamy and rich and gorgeous. Although the mature Somerset cheddar with apple and wholegrain mustard was a close second. These are some incredible cheeses, guys.
So what did I do with all this delicious cheese? I chopped it up and melted it with macaroni to make the most mind-blowing macaroni cheese ever, ever, ever.
Ever made mac ‘n’ cheese? It’s easy. You boil macaroni until it’s soft, but still with a slight bite.
Then you mix it with a hella lot of cheese and put it in an ovenproof dish.
Bake it until it’s rich and warm on top.
Pile into plates and devour it. Feel your heart swelling with joy as you eat it. Well, joy and fat. But mainly joy.
- 250g macaroni
- 1 onion
- 2 tablespoons of butter
- 30g flour
- 300ml milk
- Salt and pepper
- 4 different types of 60g of cheese
- Pre-heat the oven to 180C
- Boil 250g of macaroni for 5-10 minutes, until it's cooked but firm. Drain and set aside
- Whilst the macaroni is cooking, slice the onion and fry it gently over a low heat for 10 minutes, until it's soft and sweet. Set aside
- Melt the butter in a saucepan and whisk in the flour. Add the milk and cook over a medium heat for five minutes
- Reduce the heat to low and add some salt and pepper. Then melt the cheese and stir constantly until it's all melted. Combine the macaroni with the cheese sauce and the onion
- Pour the mix into an ovenproof dish and bake for 15 minutes
- Use different types of cheese to get the best effect in this recipe. I used cheese with chilli, cheese with plum chutney, cheese with apple and mustard, and oak-smoked cheddar, but feel free to use whatever you like