Bacon. Sandwich fodder. Tormentor of vegetarians. We should all probably eat a bit less of it (especially the vegetarians). My recipe for Frazzles mac and cheese makes no promises in the healthy eating department but at least you’ll have something to feed Morrissey, should he pop in for supper and a singsong.
Tip: add the Applewood smoked cheddar slowly and taste regularly, we’ve all got different tolerances for cheese. Mine is particularly high.
Frazzles Mac and cheese:
- 200g macaroni (penne or fusilli are acceptable substitutes)
- 35g butter, plus extra for greasing and a *bit* for finishing
- 25g plain flour
- 1 pint whole milk
- 1 tsp wholegrain mustard
- 120g mozzarella
- 150g Applewood smoked cheddar (not the artificially flavoured stuff. Waitrose do a proper smoked version)
- 3 bags of Frazzles (23g bags)
- Cook the macaroni in salted boiling water until tender.
- While the pasta is cooking blitz one bag of Frazzles in a blender then add the milk and blend again. Frazzles milk!
- Make a roux by melting the butter in a pan, and stirring in the flour. Stir for a couple of minutes on a medium heat before gradually whisking in the Frazzles milk to make a smooth sauce. Continue stirring for a few minutes until the mixture thickens. Turn the hob down to a low heat and add the mustard.
- Tear the mozzarella into smallish pieces and add to the mixture. Stir until the mixture is smooth again. Add grated Applewood smoked cheddar to taste. I topped out at 150g and don’t feel guilty in the slightest.
- Pre-heat the grill. Drain the macaroni and rinse under cold running water. Grease a baking dish with butter, then combine the pasta and cheese sauce and tip into the dish.
- Pop the dish under the grill for five minutes and blitz the two remaining bags of Frazzles. If you haven’t got a blender you can just use your might to crush the frazzles to a fine crumb. Melt a bit of butter.
- Take the dish out from under the grill and brush the melted butter over the top. Quickly sprinkle the crushed Frazzles all over the top of the mac and cheese and return to the dish to the grill for five minutes or until the topping gets nice and crispy and the cheese starts to bubble.
- Leave the mac and cheese to stand for a few minutes otherwise you’ll burn your mouth bits and that will RUIN EVERYTHING.
NB: pedants will notice I used penne in the image above. Pedants.Follow @NoshableAdam