Ingredients:
50g Butter
50g Plain Flour
500ml Beer
100ml Milk
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
150g Mature cheddar cheese
150g Red leicester cheese
500g Macaroni pasta
50g Breadcrumbs
2 tbsp Olive oil
Method:
Place the butter into a non-stick pan on a medium heat, when the butter has melted add the flour and stir together.
Continue to stir and cook out the flour, this is an important stage as you don’t want a sauce that tastes of flour.
Pour the beer into the butter and flour mixture a little at a time, as you pour the beer in the sauce, the sauce will swell, then add more and continue to stir.
Once all the beer is mixed in, add the milk and adjust the heat until the sauce thickens.
Add the mustard, Worcestershire sauce and 3/4’s of the cheese.
Stir the sauce together until the cheese melts.
Cook the pasta in salted boiling water for 8 minutes, no longer and then drain in a colander.
Pour the drained pasta into an ovenproof baking dish, then pour over the cheese sauce.
Top the pasta with the remaining grated cheese, mix the bread crumbs and oil and sprinkle over the pasta.
Bake in a preheated oven 180c for 25 minutes until golden, crispy and bubbling.
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