Lucky Recipes
R Rated Mac n Cheese
Cooking Time: 30 mins max.
Difficulty: Pretty easy
Serves: 8
Ingredients
• 500G elbow pasta
• 6 TBSPNS butter
• 6 TBSPNS all purpose flour
• 3 cups milk (full fat please - take a look at the rest of the ingredients. Embrace the fat.)
• 1 TBSPN ground white pepper
• 1 TBSPN flaky sea salt (we use Maldon)
• 500G Mild Cheddar
• 120G Romano or Parmesan
• 120G Castello White with Truffle (or use whatever cheese you like - but avoid blue cheese)
• 1 or 2 TBSPNS Lucky Taco Habanero hot sauce (depends if you like a kick)
• 2 TBSPNS white truffle oil
• 6 rashers of shoulder bacon (chopped into small chunks and fried in medium to hot pan until light golden brown)
• 1 cup toasted buckwheat
• Zest of 1 lemon
• 2 TBSPNS fresh basil or parsley leaves - scattered over the top.
• Table salt for the pasta water
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Method
• Bring a VERY large pot of water to the boil.
• Add 5 pinches of table salt and the macaroni and place over high heat. Cook until al dente (about 8 / 10 minutes). Drain. Set aside.
• In a large saucepan, melt butter.
• Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a slack paste forms (if you want to be all posh, this paste is called a 'roux').
• Add cold milk and whisk vigorously until dissolved.
• Cook sauce on a medium to low heat until thick and bubbly.
• Add all cheeses, 1 TBSPN of salt, and 1 TBSPN of pepper, Lucky Taco hot sauce, lemon zest, truffle oil & bacon.
• Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly.
• Dish up and scatter toasted buckwheat, fresh basil / parsley leaves on and cracked black pepper.
• Dig that spoon in.
• ERMERGHERRRRRD!!
