In response to a wonderful Twitter challenge, my first recipe post for the new year is the Mac-and-Cheese Challenge. The challenge was set by Fiona Beckett, a food writer and regular tweeter. There are three categories to the challenge – most original recipe; best photo; and best use of artisanal cheese. Well, considering the source of my inspiration for this recipe is Cook’s Illustrated, I do not qualify for the first category. And all my photos are from my Blackberry rather than my Canon DSLR (convenience rules!) so that kinda of by default rules out the second category. So I guess that leaves me with the third category – a simple, pure and delicious mac-and-cheese, using England’s finest cheese (well, the ones I like to use for the recipe anyway).I like this dish and regularly make it – especially after Christmas since we always get a truckle (wheel) of Montgomery cheddar for holiday entertaining and snacking. It is a great way to use a good portion of the wheel. I also like that the crunchy topping is made with bread crumbs – this is a fantastic way to use up stale bread in the house. Finally, I think you could also change around the ingredients a bit. For example, rather than cayenne I use Joe’s Stuff (available in the US) – I can’t explain Joe’s stuff well, but it has spices like red pepper and also herbs like oregano. If you wanted to serve the mac-and-cheese with steak I think an awesome addition would be to stir through some truffle oil (about a teaspoon would do it for the truffle essence). Or if you happen to have a truffle laying around, why not shave some into the dish. Finally, if you want it a bit lighter, use all milk instead of cream.This is not a dish for the faint hearted, the cholesterol watcher, the dieter, or the healthy eating fanatic. It is very rich, very bad, and oh so good. Everything in moderation is my motto! And use moderation – it is very very rich!Bread Crumb Topping3-4 slices bread or a hunk of a loaf (good-quality) torn into pieces3 tablespoons unsalted butter (cold), cut into 6 piecesPasta and Cheese1 pound (500g) macaroni1 large pinch or 2 of Maldon’s sea salt (or 1 tbsp table salt)5 tablespoons unsalted butter6 tablespoons all-purpose flour3 teaspoons Coleman’s mustard (or 1 and 1/2 teaspoons of mustard powder)1/4 teaspoon cayenne pepper or a big shake of Joe’s Stuff (optional)2 250ml packs of single cream (2 cups)2 cups milk (500 ml)2 cups Montgomery Cheddar cheese, shredded2 cups Mrs Kirkham’s Lancashire cheese, shredded(for cheese in the US use cheddar and Monterrey Jack, I think those would work ok)Pictured: bread crumbs pulsed and waiting; bowl of shredded cheeseINSTRUCTIONS1. For the bread crumbs: Pulse bread and butter in food processor into small crumbs2. Bring water to boil, add macaroni and 1 tablespoon salt; cook until pasta is tender. 3. Drain pasta and set aside.4. For cheese sauce for pasta: Heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in cream and milk; heat mixture through, whisking constantly, until thickened. Take off heat and whisk in cheeses until cheeses are fully melted. 5. Add pasta and a big pinch of Maldon’s salt, and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 6. Place pasta / cheese sauce in baking dish, and sprinkle bread crumbs evenly over top.7. Place in hot oven, about 200C (375F), and cook for 10 minutes or until bread crumbs are deep golden brown.8. Take out of oven and let cool for a bit (5 minutes or so) so that you avoid eating molten cheese sauce. Also this gives everything a chance to rest and all the flavours will come together nicely.Enjoy! We had ours this evening with roast chicken and broccoli.The ultimate comfort meal to kick off 2010.
