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Traditional mac 'n' cheese
Traditional mac 'n' cheese
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Prep Time:
20 minutes
Cook Time:
135 minutes
Total Time:
155 minutes
Indulge in Colin Fassnidge's irresistible, crowd-pleasing cheesy macaroni.
Ingredients:
  • 1 (about 1kg) smoked ham hock
  • 1 carrot, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 1/2 bunch fresh thyme
  • 400g dried macaroni pasta
  • 50g butter
  • 40g (1/4 cup) plain flour
  • 375ml (1 1/2 cups) milk
  • 5.90 gm wholegrain mustard
  • 5.90 gm Dijon mustard
  • 200g vintage cheddar, coarsely grated
Instructions:
  • In a large saucepan, combine the ham hock, carrot, onion, celery, and thyme. Cover everything with cold water, making sure the hock is fully submerged. Bring to a boil over high heat, then reduce to medium-low. Simmer uncovered for 2 hours until the meat is tender. Let it cool in the liquid, then shred the ham, removing skin and bone.
  • Pour the liquid through a fine sieve into a bowl. Set aside 250ml (1 cup) of the liquid and discard the solids.
  • Cook the macaroni in a large saucepan of salted boiling water according to package directions until it is al dente. Drain the pasta and return it to the pan.
  • In a saucepan, melt the butter over medium heat until foaming. Add the flour and cook for about 1 minute until the mixture bubbles. Slowly stir in the milk and reserved liquid until smooth. Cook over medium-low heat for 2 minutes until the sauce thickens. Remove from heat and mix in the ham, mustards, and half the cheese. Season to taste. Pour the sauce over the pasta and stir well to combine.
  • - Preheat the grill on high. - Divide the pasta mixture among six 375ml (1 1⁄2 cup) ovenproof dishes. - Sprinkle the remaining cheese over the top. - Grill for 5 minutes or until the cheese is melted and golden.

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