We have teamed up with the lovely team at By Ruby to bring you some serious yumminess with a 20% discount. Just head to ByRuby.com and use DOTTY20 for your delicious kid friendly meals. And they've shared their super secret recipe for the world's best Mac n Cheese with us...
You're welcome ;)
Best Ever Macaroni Cheese
Makes 8-10 portions (Approximately 400g per portion)
With an extra cheesy topping for maximum comfort levels, this recipe is a serious crowd pleaser and the ultimate freezer fall back meal as it works beautifully heating directly from frozen. To make it vegetarian, use vegetarian parmesan, or to bulk it up a little added cooked bacon or mushrooms.
Ingredients:
- 1kg Dried macaroni pasta
- 300g butter
- 300g plain flour
- 2.5 litres of whole milk
- 130g grated parmesan cheese
- 130g grated cheddar cheese
- 1 teaspoon of freshly grated nutmeg
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 600ml double cream
- 1 ½ tablespoons of dijon mustard
- 1 tablespoon of Worcestershire sauce (optional)
Topping:
- 30g butter
- 300g grated cheddar cheese
- 130g grated parmesan cheese
- ½ tablespoon of dijon mustard
- 1 tablespoon of plain flour
- 500ml whole milk
Method:
- Into a pan of boiling water cook the pasta for 8-9 minutes until just soft and cooked through. Once cooked, drain the water.
- Make the white sauce by heating butter and flour together on a low heat, whisking constantly until the flour has cooked out, about 5 minutes
- Slowly add the milk a little at a time while whisking. Once all the milk has been incorporated and the sauce is thick and smooth, add the rest of the ingredients then take off the heat and add the cooked pasta.
- To make the topping, put all the topping ingredients together in a pan and heat on low heat mixing constantly. Once all the ingredients have melted together and the sauce is smooth, take off the heat. If the sauce is lumpy you can always quickly blend it with a handheld stick blender.
- If you are freezing any, pack now into containers as mentioned below.
- Put the macaroni in a deep baking tray and top with the topping, place under the grill for 5-10 minutes at 200ºC (400ºF) or until golden brown on top. Rest for 3 minutes before serving.
Freezing tips: In freezable and oven proof containers or dishes portion out 300g of the pasta mixture, then cover the top with 100g of the topping mixture. Put the lid on or cover with cling film and write a label ‘Mac & Cheese’ with a best before of 6 months.
To reheat straight from frozen, oven: Preheat the oven to 180ºC (350ºF), Gas Mark 4. Remove cling film or lid and place on a baking tray, cook for 40-45 minutes or until golden brown and the filling is piping hot.
Enjoy!
And remember your 20% discount at By Ruby using DOTTY20 at checkout...
