Ingredients:
- 500g Macaroni (A6498)
For the Cheese Sauce:
- 250g Chefs’ Selections plain flour (A96664)
- 400g Chefs’ Selections grated mature cheddar cheese (Z6011)
- 250g butter (Z60506)
- 1500ml full fat milk (Z6122)
- 500ml stout
- 1tbsp whole grain mustard (A64956)
For the Crispy Onion Crumb:
- 500g panko breads crumb (A96623)
Method:
For the Macaroni – Simply, boil salty water in a pan for 10 minutes, then strain off and run under cold water until cold. Strain again and then drizzle with extra virgin olive oil.
For the Cheese Sauce – In a pan add, butter and plain flour and cook for 2-3 minutes. Slowly adding the stout while stirring continuously. Then slowly add the milk until fully combined, fold in grated cheddar and whole grain mustard.
For the Crispy Onion Crumb – Combine all ingredients and lightly toast in the oven at 170ºc for 10-15 mins, stirring regularly. Fold the cold pasta into the hot sauce, top with the onion crumb and garnish with hives.
