This isn't really macaroni cheese because it's not made with macaroni. Just to get that out there now. But what else could you call it?
I never really liked macaroni cheese - to the point that when I told Mum I'd made this she was genuinely surprised. But I had an odd craving the other day, and I also had an awesome goats' cheese in the fridge I brought back to London from home. So I made this, loosely based on a recipe from Lorraine Pascale.
Ingredients: (serves 3)
- 4 spring onions
- 2 cloves garlic
- 1 tsp dried thyme
- 30g bag curly parsley
- 30g plain flour
- 30g butter
- ½ nutmeg, grated
- 2tsp French mustard
- 300ml double cream
- 100ml milk
- 75g goats cheese
- 50g parmesan
- salt and pepper
- 100g breadcrumbs
1. Preheat the oven to 200°C. Chop the garlic and spring onions, and put into a pan with a knob of butter and the thyme. Cook until soft and starting to colour - about 8 minutes.
2. Put the pasta on to cook. Do for 2 minutes or so less than the packet instructions, as it'll cook more in the oven.
3. Put the butter, flour, nutmeg and mustard into a saucepan, and cook on a medium heat until the butter has melted and it's formed a sort of paste.
4. Take off the heat and let cool for a couple of minutes, then add the milk and cream slowly, beating constantly to avoid it going lumpy or splitting. *IF IT DOES SPLIT* let it cool more, then grab some extra milk and whisk in a little at a time until the sauce comes together.
5. Put the pan back onto the heat and add the cheese, along with about two thirds of the parsley and some salt and pepper.
6. Tip the pasta and spring onion mixture into a dish, and pour the sauce over the top. Mix well and top with the breadcrumbs, then bake for 20-25 minutes until golden and bubbling.
You can vary it however you fancy too - such as by adding leeks or pine nuts into the spring onion mix, or using a different kind of cheese. Whatever you have in your cupboard!