Keep the January blues at bay with a heart-warming, mouth-watering mac ‘n’ cheese (with emphasis on the cheeeeese bit).
Tony Solomon and Anna Clark are addicted to mac ’n’ cheese. So much, that they have turned their passion into a profession, with Anna Mae's as a result – now one of the most talked-about food trucks in London. With their food shortlisted for the BBC Good Food Awards and the Festival Awards, it is only natural that we ask their guidance on this much-loved classic.
If we’ve opened up your appetite, be sure to know you can find this (and other equally irresistible recipes) on Anna Mae's Mac ‘n’ Cheese book, available online and in store.
However, if this wasn’t enough, let us introduce you to their legendary #CheesusLovesYou. First, you’ll need to make the Starter Sauce (you can find the instructions below) and only then the mac ‘n ‘cheese, but hey, we promise it will be worth every minute of your time.
600ml whole milk, at room temperature
50g unsalted butter
50g plain flour
A pinch of salt
Get two heavy bottomed pans over medium-hot heats. Heat the milk in one pan until hot, but not boiling. At the same time melt the butter in the second pan, then reduce the heat to low and gradually stir in the flour using a wooden spoon until you have a paste – this is a roux. Continue to cook, stirring continuously, for 3 to 4 minutes, or until the roux turns golden in colour, being careful not to overbrown and burn the mixture.
Add the hot milk to the roux a little at a time, stirring vigorously. Once the mixture is fully combined, turn up the heat to medium and cook for another 5–8 minutes, or until the sauce is thick enough to coat the back of the wooden spoon. Make sure you stir continuously to keep the sauce smooth and so that it doesn't stick to the bottom of the pan. Season with salt.
And now, the #CheesusLovesYou mac
1 x portion Starter Sauce
230g mature Cheddar, grated
90g Monterey Jack, grated
30g Parmesan, grated
½ tsp English mustard
30g mozzarella, grated
Preheat the grill to 220°C/200°C (fan)/gas 7. Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente. Tip into a colander and leave to drain completely.
In a heavy-bottomed pan, make the Starter Sauce, then reduce the heat to low. Add all the cheese except the mozzarella, then the mustard, and stir until melted. Stir in the drained pasta.
Transfer the mixture to an ovenproof dish, sprinkle over the mozzarella and place under the grill for 6–8 minutes, or until blistered and bubbling. Woof.