The big-busted bra shopping guide
The big-busted bra shopping guide

Edaein OConnell

What’s new at Ikea this month? Lamps with speakers, air purifiers and designer vases
What’s new at Ikea this month? Lamps with speakers, air purifiers and designer vases

Megan Burns

12 puffer coats we love that AREN’T black North Face jackets
12 puffer coats we love that AREN’T black North Face jackets

Sarah Finnan

An expert upcycler shares how her online community provides constant inspiration
An expert upcycler shares how her online community provides constant inspiration

Megan Burns

21 inspiring journaling prompts to help you get started
21 inspiring journaling prompts to help you get started

Shayna Sappington

I feel safer out walking at night with a vulnerable baby than without. Here’s why
I feel safer out walking at night with a vulnerable baby than without. Here’s why

Dr Clare Moriarty

Lucy Watson’s vegan pad Thai is the perfect weekend dinner
Lucy Watson’s vegan pad Thai is the perfect weekend dinner

Meg Walker

7 stylish sherpa and faux fur finds that will keep you cosy through winter
7 stylish sherpa and faux fur finds that will keep you cosy through winter

Shayna Sappington

Greg O’Shea on his new fitness app and why ‘you need to fill your own glass first’ 
Greg O’Shea on his new fitness app and why ‘you need to fill your own...

Sarah Finnan

What do women do now?
What do women do now?

Sinead Brady

Image / Editorial

All American Mac and Cheese


By Meg Walker
23rd Nov 2017
All American Mac and Cheese

My former restaurant, Farmstead, was a real hub for the food community in Providence, Rhode Island and southern New England, and we took pride in sourcing high-quality, small-batch products, including lots of artisan New England cheeses, from producers we knew by name. It was only appropriate that we create a hallmark mac and cheese for the bistro. This ultra-mac uses a blend of gruyère, brie, and cheddar (which you can supplement with any cheese bits or ends that have accumulated in your cheese drawer). You can alter the cheeses based on what you have on hand, but try to choose ones that are similar in texture and flavour to the ones I’ve suggested. The macaroni and cheese can be made up to a day ahead; see the note below if you plan on doing that.

Farmstead Mac and Cheese

Serves 6 as a main course

Ingredients
160g coarsely grated gruyère cheese
170g coarsely grated sharp cheddar cheese
340g diced rindless brie
5 tbsp unsalted butter
30g plain flour
2 tsp chopped fresh thyme leaves
scant ¾ tsp freshly grated nutmeg
960ml whole milk, at room temperature
kosher salt
100g fresh breadcrumbs
450g dry penne pasta

Method
Preheat the oven to 190°C/gas mark 5. Bring a large pot of salted water to a boil.

In a medium bowl, combine the gruyère, cheddar, and brie. Set aside 125g; cover and chill.

In a large saucepan, melt 4 tbsp of the butter over medium heat. Add the flour and stir until the mixture turns golden brown, about 4 minutes. Add the thyme and nutmeg.

Gradually whisk in the milk, bring to a simmer, and cook, whisking, until thickened and smooth, about 4 minutes. Add remaining cheese and simmer, whisking, until melted and smooth. Season with salt.

In a large heavy skillet, melt the remaining 1 tbsp butter over medium-high heat.

Add the breadcrumbs and stir to coat with the butter. Cook, stirring, until golden and crisp, about 2 minutes. Transfer to a plate.

Cook the pasta in the boiling water until al dente. Drain. Transfer the pasta to a large bowl, pour the cheese sauce over the top, and stir to coat.

Divide the pasta among eight ramekins and sprinkle each with some of the reserved cheese (alternatively, transfer to one 23x33cm baking dish and sprinkle the reserved cheese over evenly).

Place the ramekins on a rimmed baking sheet. Sprinkle with the breadcrumbs and bake until the edges start to bubble and the tops are golden, about 20 minutes. Serve hot.

Note: The macaroni and cheese can be made 1 day ahead. Before adding the breadcrumbs, cover the ramekins with aluminium foil and transfer to the refrigerator. When you’re ready to bake the macaroni and cheese, drizzle each ramekin with 1 tsp heavy cream (if baking in a 23x33cm pan, drizzle with all 8 tsp of cream) and cover with foil. Bake for 15 minutes. Uncover. Sprinkle with the breadcrumbs and bake until the edges begin to bubble and the tops are golden, about 20 minutes more.

Extracted from Homegrown by Matt Jennings (Artisan Books). Copyright © 2017. Photographs by Huge Galdones.

 

https://www.amazon.co.uk/Homegrown-Matthew-Jennings/dp/1579656749/ref=sr_1_1_twi_har_2?ie=UTF8&qid=1510736755&sr=8-1&keywords=homegrown+by+matt+jennings