- Plain Flour x 50g
- Salted Butter x 50g
- Whole Milk x 600ml
- Cheddar Cheese (grated) x 200g
- Red Leicester (grated) x 200g
- Smoked Paprika x 2 teaspoons
- English Mustard x 2 teaspoons
- Bread Crumbs x 50g
- Pancetta x 65g
- Chives x 20g
- Macaroni x 500g
- Water (for boiling)
- Salt (to taste)
- Papper (to taste)
- Negroni Marmalade x 2 tablespoons
Begin making a roux by melting the butter and then adding the flour into a pan over a medium heat. Stir continuously until a paste forms and continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.
Add smoked paprika, English mustard and both the Cheddar and the Red Leicester cheeses and stir continuously. Season with salt and pepper to taste. In a separate pan boil the macaroni until cooked to your liking. Combine both the cheese sauce and the macaroni into an oven safe tray.
Fold in the Negroni Marmalade through the mix and on top of the bake. Top with bread crumbs and pancetta and grill for 15 - 20 minutes until the bread crumbs and the pancetta are cooked and macaroni cheese is piping hot.
Recipe & Styling: @RobtheSnack