This is amazing – JD, 6
This recipe was created when Mark and I fancied something a little different for dinner but the kids were asking for mac n cheese.
It uses an all in one white sauce method (much quicker than faffing with a roux) and gets it pep sundried tomatoes, prosciutto ham and a generous dollop of Maille Parmesan et Basillique, a French mustard with white wine, parmesan cheese and basil.
Here’s what to do – it feeds four.
- 500g dried macaroni
- 4 tbsp butter
- 2 tbsp flour
- 1 litre whole milk
- 250g mature cheddar cheese
- 2-4 tsp Maille Parmesan et Basillique Mustard (or any French Mustard)
- Seasoning to taste
- Half a 200g jar of sun dried tomatoes in oil, drained and roughly chopped
- 100g prosciutto ham, roughly torn
- Handful of finely grated parmesan
- Fresh basil to garnish
- Put the macaroni on to boil in plenty of salted water
- Put the butter, flour and milk into a non stick pan and whisk continually over a medium heat until it starts to thicken and cooks out the flour taste – don’t let it boil!
- Turn the heat right down and stir in the grated cheese bit by bit until fully combined – take it slow so that your mix doesn’t split
- Stir in in the mustard – 2tsp should add flavour but no heat, while 4 tsp might be a little hot for children – then taste and season if desired
- When the pasta is al dente, drain and return to the pan
- Pour the sauce over the pasta, add the tomatoes and ham, stir and serve immediately
- Garnish with finely grated parmesan and a sprig of basil
Disclosure: we were sent a set of Maille mustards for review. No payment was received for this post. All posts are 100% honest.