Travelling with kids: what you need to know before going away this summer
Travelling with kids: what you need to know before going away this summer

Sarah Finnan

Try this crispy elderflower cocktail this bank holiday weekend
Try this crispy elderflower cocktail this bank holiday weekend

Holly O'Neill

What to do when your boss is a bully
What to do when your boss is a bully

Colette Sexton

Filming has begun on the TV adaptation of Graham Norton’s debut novel down in West Cork
Filming has begun on the TV adaptation of Graham Norton’s debut novel down in West...

Sarah Finnan

8 engrossing Netflix picks worth starting this long weekend
8 engrossing Netflix picks worth starting this long weekend

Jennifer McShane

Rihanna is about to release Fenty Parfum
Rihanna is about to release Fenty Parfum

Holly O'Neill

House of Gucci: The explosive true story behind Lady Gaga’s upcoming crime biopic
House of Gucci: The explosive true story behind Lady Gaga’s upcoming crime biopic

Jennifer McShane

Rosemary MacCabe: ‘I thought I’d accepted my body – then I got pregnant’
Rosemary MacCabe: ‘I thought I’d accepted my body – then I got pregnant’

Rosemary MacCabe

‘Hello? Where is Fergie?’: Sarah Ferguson offered her help to ‘The Crown’… but they declined
‘Hello? Where is Fergie?’: Sarah Ferguson offered her help to ‘The Crown’… but they declined

Sarah Finnan

Westlife’s Mark Feehily is selling his Sligo lakeside home for €1.15 million
Westlife’s Mark Feehily is selling his Sligo lakeside home for €1.15 million

Megan Burns

Image / Editorial

All American Mac and Cheese


by Meg Walker
23rd Nov 2017
blank

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

Also Read

audiobooks
EDITORIAL
6 brilliant audiobooks worth listening to during lockdown

Six great audiobooks to listen to in lockdown. It took me ages to come around to the idea of audiobooks....

By Jennifer McShane

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

alternative asthma treatments
EDITORIAL
Three alternative asthma treatments to try this hayfever season

Approximately 80% of people with asthma also suffer from hayfever, which can make summer days a nightmare. These three alternative...

By Grace McGettigan

blank
CULTURE
Reality Bites: TV shows like Love Island are warping our minds

It may be the most unifying show on television, but shows like Love Island are promoting some pretty damaging messages....

By Amanda Cassidy

blank
BREAKING STORIES
Supermodel Naomi Campbell becomes a mum at 50

The first-time mum shared the news on social media today.   Supermodel Naomi Campbell has announced that she has become a mother....

By Jennifer McShane

blank
AGENDA, EDITORIAL
When speaking about ageing, we should follow Julianne Moore’s lead

Actress Julianne Moore is tired of all the cliched tropes about female ageing. The way we speak about it; the...

By Jennifer McShane

blank
EDITORIAL
This is what happens when you hypersexualise young girls growing up

Who is demanding the fetishization of young girls anyway?”When I was working in my early twenties, and even my late...

By Amanda Cassidy