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Daisy's macaroni cheese
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Total Time:
1 hour
Inspired by Daisy's Nan, Betty, this comforting macaroni cheese is a family favorite with sautéed mushrooms, sun-dried tomatoes, bacon, and three cheeses. Serve with chipolata sausages for the full experience.
Ingredients:
  • 250 g portobello mushrooms
  • 100 g sun-dried tomatoes in oil
  • ½ a bunch of fresh thyme (15g)
  • olive oil
  • 3 rashers of higher-welfare smoked streaky bacon
  • 70 g breadcrumbs
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 300 g dried macaroni
  • 80 g unsalted butter
  • 80 g plain flour
  • 1 litre whole milk
  • 50 g Cheddar cheese
  • 50 g Emmental cheese
  • 50 g Gruyère cheese
  • higher-welfare chipolata sausages optional
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Finely slice the mushrooms, tomatoes, and pick the thyme leaves. Cook in a large frying pan with 1 tablespoon of oil until golden, then set aside. - Slice the bacon into strips and cook until crisp. - Add 1 tablespoon of sun-dried tomato oil to the pan, scatter in breadcrumbs, then add parsley. Cook for 1 minute, then set aside to cool. - Boil macaroni for 4 minutes, then drain. - Melt butter in a pan, stir in flour to make a paste. Slowly add milk, stirring constantly until smooth. - Grate cheeses into the sauce, season with pepper, then stir in macaroni. - Transfer half the macaroni to a baking dish, layer with half of tomatoes and mushrooms. - Repeat layers, then top with bacon breadcrumbs. - Bake for 25-30 minutes until golden and bubbling. - Let it rest for a few minutes before serving with chipolatas, if desired.

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