Macaroni and Cheese
Requirements: One large pot, preferably with a heavy base.
Preparation and cooking time: 20 minutes
4 people, or 1 or 2 people with heaps for leftovers (mac n cheese is delicious when fried up).
- Slug of olive oil
- 1 onion, finely diced
- 2 shallots, finely diced (or one leek finely diced, or both)
- 500g elbow macaroni (any brand will do, the classic and cheap San Remo variety is good)
- Slug of white wine (only if a bottle is already opened in the fridge, otherwise, don’t worry about it)
- 500ml The Stock Merchant Free Range Chicken Stock
- 500ml The Stock Merchant Handmade Vegetable Stock
- 250g grated soft melting cheese like Edam, Gruyere, Gouda etc (standard Mainland or Bega is fine, otherwise elevate the dish with an imported melting cheese like Emmental or Fontina)
- 200g grated cheddar (you can increase the cheese for more cheesyness or reduce it for less, up to you)
- Generous seasoning of sea salt
- Freshly ground black pepper
- Jug of boiling water if required to top up liquid.
- Fry the onions, shallots and leek in the olive oil until translucent.
- Add the white wine and reduce.
- Add the macaroni, stock and salt.
- Bring to a boil, stirring every now and then. The pasta will start to absorb the liquid.
- When the pasta has absorbed almost all of the liquid it should have a creamy consistency.
- After most liquid is absorbed, taste pasta. If still too al dente, add a splash or two of the water (be careful not to add too much water, you can always add more if required).
- Check seasoning, if more salt is required, add now.
- Stir in grated cheese and freshly cracked pepper.
- Keep cooking until the cheese has is fully melted and distributed amongst the pasta.