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How to make rare Welsh pasta cheese and hack ham

Welsh rarebit and ham hock macaroni cheese


FAT:  41.3G (22.6G SATURATED)
SALT:  1.9G


400g macaroni
Glug olive oil for the cooked pasta
100g butter
100g plain flour
2 tbsp English mustard powder
200ml ale
1.3 litres whole milk
3 tbsp Worcestershire sauce
100g mature cheddar, grated
100g cheshire cheese, grated
150g cooked ham hock, shredded
3 medium free-range egg yolks

You’ll also need…

2 litre ovenproof dish


Heat the oven to 220°C/200°C fan/gas 7. Bring a large pan of salted water to the boil and add the macaroni. Boil for 5-6 minutes only until the pasta retains a firm bite. Drain, then toss with a little olive oil.
Meanwhile, melt the butter in a large pan over a medium heat. Stir in the flour and mustard and cook, stirring, for 3-4 minutes until it smells biscuity. Off the heat, using a balloon whisk, gradually whisk in the ale, milk and Worcestershire sauce.
Return to the heat and whisk for about 10 minutes until the sauce starts to thicken and bubble. Using a wooden spoon, stir in three-quarters of the cheeses, then cook gently for 5 minutes. Season to taste, then stir in the ham hock and egg yolks.
Stir the pasta into the sauce, then spoon it all into the serving dish and top with the remaining cheese.
Bake for 30-35 minutes until golden and bubbling, then serve with a green salad.

delicious. tips

Make up to the end of step 4 and keep covered in the fridge for up to 24 hours. Bake for 35-40 minutes or until bubbling.

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